1. Preheat the oven to 200 degrees celcius/ 390 degrees fahrenheit.

2. Start by cooking ½ cup pearl couscous in a saucepan with 1 cup of hot water. Put on a lid and let simmer for 10 minutes. Then remove the pan from heat, but keep the lid on and allow all the water to be absorbed.

3. Meanwhile, in a frying pan on a low heat, saute 1 tbsp olive oil, ½ diced brown onion, 1 diced carrot, 1 diced zucchini and 1 diced tomato. Once the vegetables have softened, add 200g white beans, 2 tsp garlic, 1 tsp cumin and 1 tsp smoked paprika.. Stir through for 4 minutes and remove from heat.

4. Once the couscous has soaked up all of the water and thickened up, mix it through the bean and vegetable mixture.

5. Prepare the capsicums by cutting them in half and removing the ‘veins’ and seeds. Place them, laying down, in a baking tray.

6. Evenly spoon the mixture into the capsicums. Bake in the oven for 30-35 minutes.

Notes
Drizzle an extra tablespoon of olive oil over the top and place the stuffed capsicums in the grill for the last 10 minutes to get the charred effect.

Per Large Capsicum Half
Calories: 210kcal / 870kJ
Protein: 11g
Carbohydrates: 32g
Fat: 5g

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free

Nutrient Boost
The hero of this recipe is the capsicum, which is a total superfood due to its high vitamin content. Whether they are red, green or yellow, capsicums are bursting with vitamin A and C, both working to strengthen your immune system, reduce oxidative stress and repair damaged tissues. Vitamin C also supports the synthesis of collagen, which is vital for maintaining healthy, youthful skin. It achieves this through inner hydration, and a protein that makes the skin more stretchy (allowing it to move and transform without too much effort or tension). How impressive that you could be simply sitting on the couch after eating this meal, yet your body will be working in overdrive to maintain your inner health system!