Capsicum is also a good source of vitamins B6 and K, as well as folate and manganese. Red capsicum is the more popular variety as it is sweeter due to the fact that each capsicum can contain about 2 teaspoons of natural sugar, therefore making them much more pleasing to the taste buds. Yellow capsicums have almost as much natural sugar, but the green variety have little sugar and so they therefore taste a little more bitter.
- 6 large capsicums (a mixture of colours)
- 1 tablespoon vegetable oil
- 1 small zucchini, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon freshly squeezed lemon juice
- 2 cups cooked couscous
- 1 can (400 g) chickpeas, drained and rinsed
- 1 medium ripe tomato, seeded and finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup (75 g) crumbled feta cheese
- Slice the tops off the capsicums to make lids. Scoop out seeds and membranes; discard. Simmer the capsicums and lids in a large saucepan of lightly salted boiling water, covered, for 5 minutes. Drain and set aside.
- Preheat oven to 180°C. Heat oil in a medium saucepan over medium heat. Add zucchini and garlic and sauté 2 minutes. Stir in juice. Cook 1 minute and remove from heat. Stir in the couscous, chickpeas, tomato, oregano, salt, pepper and feta.
- Fill each capsicum with couscous mixture. Place upright in a shallow baking dish. Cover with capsicum lids. Bake just until filling is heated through, about 20 minutes