Vegetarian stuffed capsicum time! These little bundles of goodness went down a treat – and you can stuff them with anything you like; your favourite cream cheese or vegan alternative, vege mince, brown rice, or even a handful of even smaller capsicums – it’s capsicums all the way down! We call that one the ‘capception’.
Ok, I admit… we haven’t made the capception just yet, but one day, when the fridge is reeeeally empty except for capsicums and i’m all out of ideas… and it will be glorious. In the meantime, if you find yourself with too many capsicums, try chopping them up as a crunchy side like in this cherry salad lunchbox.
I think there’s something so soothing about that gradient. Something deep within that says ‘hey, that’s nice!’. The best part is it tastes really good too – I didn’t cook the caps so they kind of serve as the fresh, crunchy vessel for a rich, creamy filling. They’re sort of like fresh jalapeño poppers, come to think of it! Well, whatever, these are delicious and you must try them out. We spiked our creamy filling with some dill and lemon juice to really make it shine, but again, you can stuff them with pretty much whatever you like; we are quite partial to these stuffed with brown rice and a vege mix too, and it’s so easy to just use leftovers – they’re the ultimate capsicum fillers! Get creative, and let us know in the comments! Whatever you choose though, we know you’ll love these vegetarian stuffed capsicums.
- Mini rainbow capsicums, cream cheese filling, dill, lemon juice, pepper, kale
- Toasted chickpeas, red chilli
- Strawberries, blueberries
For this lunch we used the Lunchbots Bento Trio. Dishwasher safe, stainless steel and BPA free – what’s not to love! Click here for details.