Nut Roast Capsicums

Ingredients
- 1 Tbsp oil
- 1 small onion, chopped finely
- 1 cup diced celery
- 1 cup grated carrot
- ½ cup sunflower seeds
- ½ cup walnuts, chopped
- ½ tsp oregano
- pinch of chilli flakes
- 1 tsp wholegrain mustard
- ¼ cup chopped fresh herbs e.g. parsley, basil (and extra parsley to garnish)
- 2 eggs
- salt to taste
- pepper to taste
- 2 large red capsicums
- ½ cup grated cheese
- ½ cup chicken stock or water for cooking
Method
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1. Preheat an oven to 180°C.
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2. In a medium sized pan, heat the oil and add the onion and celery to cook for 3 minutes. Add the carrot to cook for 3 or 4 minutes until softened. Remove from the heat and allow to cool.
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3. In a medium sized bowl place the sunflower seeds, walnuts, oregano, chilli flakes, mustard, herbs, eggs and salt and pepper. Add the onion mix, season and stir well.
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4. Cut the capsicums in half and scoop out the seeds. Divide the nut mixture by 4 and fill each half.
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5. Place the filled capsicums in an ovenproof dish and top with grated cheese.
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6. Pour the water or chicken stock around the capsicum and bake in the oven for 30 minutes. If they are browning too quickly, place a bit of tinfoil over the top.
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7. Garnish with extra chopped parsley, and serve as an accompaniment to your meal.