Fancy Stuffed Capsicums

If you could choose one song to be your theme song, what would it be? This week I chose Iggy Azalea “Fancy” because I’m so fancy… but you already know 😉

Last week of Whole30 challenge at CrossFit Iron Lion. I thought I would share a side dish. Fear not the title is a little misleading. This recipe is not that fancy 😉 You just have to be prepped. During this Whole30 challenge I made sure I prepped a few simple things that could be versatile to add to a dish. I usually did this on Sunday.

IMG_9395-0.JPG

First of all I always prep roasted sweet potatoes. Just follow the instructions for roasting the sweet potatoes from my previous post, Stuffed Sweet Tats. I do about 4 or 5 of these and keep them in the fridge for the week.

Next I shred some kale, red cabbage and grate some carrot to make a salad that I can have at breakfast, lunch or dinner.

Last of all I make sure I have avocados to whip up an easy guacamole. Just scoop out the avocado flesh, mash and add a squeeze of lemon juice and season with salt and pepper.

All you need now are some red capsicums (roughly one per person) and you’ll be right!

Constructions

Preheat your oven to 180 degrees celsius.

Wash your red capsicums

Cut out the stem of the capsicum and scoop out the seeds and pith (white fleshy bit inside the capsicum)

Place a couple of spoonfuls of roasted sweet tats into the bottom of the capsicum (fill until about a halfway up)

Then add a couple of spoonfuls of the kale salad. Leave a little space at the top to add your guac later.

Drizzle a little olive oil onto the top of the salad.

Place on a aluminum foil lined baking tray and put in the oven for 10-15 minutes.

IMG_9393.JPG

Once heated through, add a good spoonful of guac on top and sprinkle with some crushed cashews (or preferred nut)

Doneski! A side dish that contains it all!

IMG_9398.JPG

 

 

Stuffed Sweet Tats

The recipe I used for these was a combination of many a stuffed sweet potato recipe, and to be honest, I ended up winging the actual stuffing bit myself but followed Civilized Caveman’s procedure for roasting the sweet potatoes. These beauties make a great side to some red meat like a good rump steak, lamb chops, roast beef or lamb. You can even have them by themselves and put the meat inside the potato… Genius.

I made this to serve 3 people but I had leftover stuffing. Let’s get on with it then.

For the roasting you will need
– 3 small to medium sized sweet potatoes (sweet tats)
– coconut oil (to brush on)

To get stuffed you will need
– 1 tbsp olive oil or coconut oil
– 1/2 red onion diced
– 1 clove of garlic minced
– 1 medium sized red apple (I used pink lady)
– 1/4 cup pecans roughly chopped
– 1 cup of Kale finely chopped
– 1/4 cup of currants
– salt and pepper to taste

Pre-heat your oven to 200 degrees Celsius.
Wash and dry your sweet potatoes. Then with a fork prick them several times all over.
Lay them on a small baking tray lined with aluminum foil. With a pastry brush dip it into some coconut oil and brush over to cover the sweet potatoes.

20140324-035434.jpg

Place in the oven for approx 50-60 minutes.

While your sweet potatoes are roasting, in a fry pan heat up on a medium heat some olive oil or coconut oil and add the onion and garlic. Sautée until aromatic and then add the kale. Once kale has wilted a bit add the apple and pecans. Lastly add the currants. Season to taste and set aside.

20140324-064359.jpg

Once your sweet tats are roasted remove from the oven and let cool just a little bit before taking a knife and cutting down the middle to make a slit.

Then take each end of the potato and push gently towards the middle. This will open up the potato a bit more an create a space for the stuffing.

20140324-063348.jpg

Add as much stuffing as you can to each sweet tat and serve. Consider your sweet tats stuffed!

20140324-064736.jpg