Related Searches: Roast Butternut Pumpkin, Stuffed Capsicums
... drained, rinsed, 2 avocados deseeded, diced, 200 g butternut pumpkin peeled, diced. Method: Preheat oven to 200°C ... sprigs and serve with lime wedges. Categories: Stuffed capsicum; Australian; Entrees; Roast; Seafood free; ...
... adds a gorgeous sweetness and pairs beautifully with the floral sage and hazelnut stuffing. Ingredients: 1 kg whole butternut pumpkin halved lengthways, deseeded, peeled, 2 bunches sage leaves picked, 0.33 cup extra ...
... served straight from the oven or enjoyed at room temperature. Ingredients: 1 large onion, 2 kg whole butternut pumpkin halved lengthways, deseeded, 1 tbs wholegrain mustard, 1 tbs olive oil, 0.75 cup panko breadcrumbs, 1 ...
... : 2 tbs honey, 2 tbs extra virgin olive oil, 2 tbs apple cider vinegar, 1.8 kg whole butternut pumpkin halved lengthways, 1 bunch sage leaves picked, 0.5 bunch thyme sprigs picked, 0.25 cup blanched hazelnuts coarsely ...
... goodness, it's the ideal accompaniment to any dinner with the family. Try it today. Ingredients: 1.2 kg butternut pumpkin peel and seed, 2 cup water. Method: Place water into a saucepan and bring to the boil. Cut, peel ...
... potatoes. Ingredients: 0.25 cup maple syrup, 20 g unsalted butter, 8 thyme sprigs, 800 g whole butternut pumpkin halved lengthways, 2 tbs roughly chopped pecans, 2 tbs roughly chopped almond kernels, 60 g baby rocket ...
... syrup, 0.25 cup parmesan finely grated, 1 tbs sage finely chopped, 0.5 cup hazelnuts roughly chopped, 0.5 butternut pumpkin, 1 pinch sea salt ground, 1 clove garlic finely chopped. Method: Preheat oven to 180°C. Peel ...
... & baked hasselback style is a knock out dish for any festive or special event. Ingredients: 0.5 medium butternut pumpkin, 2 tbs maple syrup, 1 tbs extra-virgin olive oil, 2 tsp dijon mustard, 2 tsp fresh sage leaves ...
... , orange and spicy chorizo for the perfect flavour pairing with roasted meat and rice. Ingredients: 1 kg whole butternut pumpkin, 25 g butter, 2 tbs honey, 1 orange, 2 tbs brown sugar, 1 chorizo sausage finely chopped, 4 ...
... and the crunch of walnuts makes this salad satisfying for a main course lunch or dinner. Ingredients: 0.5 butternut pumpkin peeled and cut into 3cm cubes, 100 g mixed salad leaves, 1 small onion peeled, halved and and ...
A healthier loaf that's tasty for the whole family!; Ingredients: 400 g tin of lentils drained, 2 cuP cooked butternut pumpkin, 0.5 cup small diced onions, 0.5 cup small diced carrots, 0.5 cup small diced celery, 0.5 cup ...
... carrots peeled and cut into 2 cm chunks, 2 medium zucchini cut into 2 cm chunks, 0.25 small butternut pumpkin peeled and cut into 2 cm cubes, 0.5 punnet cherry tomatoes halved, 0.5 small cauliflower in florets, 400 ...
... . Cut into wedges to serve. Categories: Zucchini; Stuffed vegetable; Roast; Seafood free; Soy free; Pescatarian; Wheat free; British; Peanut free; Side dishes; Halal; Pumpkin; Budget; Tree nut free; Gluten free; Sesame ...
... makes a delicious, hearty meat-free meal that is sure to satisfy everyone at the table. Ingredients: 2 butternut pumpkins halved, 5 ml extra virgin olive oil cooking spray, 2 tsp ground cumin, 1 bunch coriander, 250 g ...
... and dukkah to serve at your next barbecue. The whole family will love this colourful side. Ingredients: 2 g Kent pumpkin deseeded, cut into 12 wedges, 0.66 cup Woolworths extra virgin olive oil, 150 g baby spinach & kale ...
... style yoghurt. Method: Preheat oven to 220˚C/200˚C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray and brush with half of the oil. Season with pepper. Bake for 25 minutes or until light golden and ...
... seeds, 60 g pomegranate seeds, 2 tbs pomegranate molasses. Method: Pre-heat the oven to 200°C. Add the pumpkin wedges to a large roasting tin, drizzle over the oil, add the garam masala and toss well to coat. Roast ...
... toasted, chopped, 2 tbs balsamic glaze. Method: Preheat a barbecue grill or chargrill pan over medium-high heat. Brush pumpkin with 1 tbs of the oil. Sprinkle with cumin. Add to grill. Cook for 8 minutes each side or ...
... chilli flakes, 0.5 tsp turmeric, 0.5 tsp ground coriander, 0.5 tsp garam masala. Method: Roast the chopped pumpkin in the oven at 200 degrees until soft, about 30 mins. Fry the cashews in oil until golden and put aside ...
This tasty Salad can be eaten hot or cold and guaranteed to please everyone!; Ingredients: 500 g kent pumpkin, 500 g baby spinach, 100 g danish fetta, 60 g sundried tomatoes, 100 g cauliflower, 50 g cashews cut cut into ...
... a perfect midweek dinner option. Ingredients: 1 tbs extra virgin olive oil, 2 tbs maple syrup, 500 g Kent pumpkin cut into wedges, 1 small red onion cut into wedges, 200 g Brussels sprouts halved, 600 g Plantein Plant ...
... large garlic crushed, 50 g rocket leaves, 3 tbs walnut oil, 3 tbs extra virgin olive oil. Method: Cut the pumpkin into 8 wedges. Remove the seeds and fibre but leave the skin on. Brush all over with olive oil, season ...
... roughly chopped, 6 tbs coconut cream, 1 tbs lime juice, 1 pinch salt, 1 pinch black pepper. Method: Cut the pumpkin or squash into thin wedges about 1 cm thick, discarding the seeds and fibres, and put in a large dish ...
... , 1 tbs honey, 4 small minikin. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkins into 8 wedges and scoop out seeds. Brush wedges with butter and season with salt and pepper. Roast for 10 ...
... 's cheeses 100 g each, 1 pinch salt, 1 sprig rosemary chopped, 1 pinch pepper. Method: Put the beetroot, pumpkin and onion into a roasting tin, drizzle with the oil and sprinkle with the fennel seeds and salt and pepper ...
... is a hit at our place. Ingredients: 120 g bag spinach, 250 g fresh beetroots, 400 g sweet potato, 500 g pumpkin, 200 g capsicum, 200 g red onion, 150 g asparagus, 430 g carrots, 1 punnet small vine ripened tomatoes, 120 ...
... up with beetroot and a smooth, spicy homemade labne. Ingredients: 500 g tub Greek-style natural yoghurt, 500 g Kent pumpkin unpeeled, cut into wedges, 2 red onions cut into thin wedges, 0.33 cup extra virgin olive oil, 1 ...
... pepper, 0.5 tsp turmeric, 0.5 tsp onion salt, 0.25 tsp garlic salt. Method: Prepare the carrot and pumpkin to peel and dice into roughly 2 cm pieces. Mix together the flour, parmesan and spices in a large bowl. Whisk ...
Ingredients: 1 clove garlic crushed, 1 head broccoli, 1 small red chilli, deseeded, 800 g Kent pumpkin, skin on, deseeded, 1 large red onion, 0.25 cup continental parsley, 2 tsp dried Italian herbs, 1.5 tbs lemon juice, ...
... tsp smoked paprika, 6 corn cobbettes, 2 tbs sunflower seeds, 5 ml olive oil. Method: Combine pumpkin seeds, sunflower seeds and smoked paprika. Roughly crush. Heat corn cobbettes as per packet instructions. Spray lightly ...
... , 200 g haloumi. Method: Preheat oven to 200°C. Line a roasting pan with baking paper. Cut 750g kent pumpkin into 4 wedges. Slice 2 zucchini into 2cm-thick rounds, and deseed and quarter 2 red capsicums. Combine in pan ...
... oven to 180°C/160°C fan-forced.Place the onion, butternut squash, capsicums in a large roasting tin with the garlic. Mix ... Categories: Lunch; Dinner; Roast vegetable; Pumpkin; Middle eastern; Lentil; Traybake; Vegetable ...
... drained, 4 eggs, 200 g brown onions diced, 2 clove garlic crushed, 1 cup tomato ketchup, 400 g pumpkin peeled and diced, 400 g sweet potato peeled and diced, 2 stick celery washed,diced, 200 g green capsicumdeseeded ...
... be available but you can substitute it with other varieties of zucchini, the potato with sweet potatoes or even include pumpkin. I experimented with this dish and made it up as I went along, so feel free to do the same ...
... to use up veggies from the crisper and herbs from the garden. Very easy and tasty!; Ingredients: 600 g pumpkin wedges skin off, 1 red capsicum cut in long strips, 2 tomatoes halved, 4 mushrooms, 2 clove garlic chopped ...
This filling quinoa stuffed butternut squash looks as good as it tastes. Ingredients: 2 medium butternut squash sliced in half lengthways, 2 tsp olive oil, 250 g quinoa pre-cooked pack, 4 large portobello mushroom finely ...
... red capsicum halved, cored and deseeded, 175 g butternut squash peeled, deseeded and cut into small chunks, ... simple salad and crusty bread, if liked. Categories: Australian; Stuffed capsicum; Lunch; Dinner. Complexity: 2.
... return to oven for a further 10 minutes. Garnish with parsley and serve with a crisp salad. Categories: Stuffed capsicum; Fathers day; Low sugar; Beef; Entrees; Seafood free; Soy free; Egg free; Wheat free; Peanut free ...
... heated through and capsicums are tender. Serve sprinkled with green sections of onion. Categories: Australian; Stuffed capsicum; Healthier easier; Low ingredient; Snacks; Fresh food kids; Kids lunch; Kids light meal and ...
... on medium, until the capsicums are tender. Serve with a drizzle of pesto on each stuffed capsicum and a side salad. Categories: Stuffed capsicum; Kale; Lunch; Slow cooker; Mediterranean; Dinner; Mushroom. Complexity: 2.
... serve, top each eggplant with yoghurt and sprinkle over remaining parsley. Categories: Lunch; Dinner; Stuffed vegetable; Eggplant; Healthier easier; Winter; Aug 2022; European; Tomato; Side dishes; Christmas. Complexity ...
... . Spoon the rice mix into the capsicum halves. Top with goats cheese and bake for 15 minutes. Categories: Stuffed capsicum; High fibre; Mediterranean; Lunch; Dinner; Low sugar; High protein; Tomato; Rice. Complexity: 2.
... oil. Bake for 15 minutes or until capsicums are tender and the cheese melts. Serve with salad. Categories: Stuffed capsicum; High fibre; Dinner; Low sugar; Low salt; Low fat; Low saturated fat; Oct 2022; High protein ...
... slow cooker. Cover and cook on high for 3 hours. Sprinkle with pomegranate seeds and serve. Categories: Stuffed capsicum; High fibre; Lunch; Slow cooker; Dinner; Low sugar; Seafood free; Low saturated fat; Moroccan; Egg ...
... baking dish. Bake for 40 minutes, or until capsicums are tender. Sprinkle with parsley. Serve with yoghurt. Categories: Stuffed capsicum; Capsicum; Australian; Dinner; Jun 2023; Claire; Weeknight dinner. Complexity: 2.
... until golden and mushrooms are tender. Sprinkle with extra parsley and serve. Categories: Low sugar; Stuffed vegetable; Entrees; Pescatarian; Egg free; Peanut free; High protein; Foodhub video; Halal; Mushroom; European ...
... and mix to combine. Season with pepper. Place capsicums cut-side up on the remaining prepared tray. Stuff capsicums with bean mixture and sprinkle with remaining cheese. Bake for 20 minutes or until capsicum shells are ...
... of sour cream, lettuce, cheese and extra coriander. Serve with salsa and extra lime wedges. Categories: Stuffed vegetable; Entrees; Seafood free; Soy free; Egg free; Wheat free; Peanut free; May 2020; Tomato; Avocado ...
... rice according to packet instructions. Scatter basil over zucchini boats and serve with rice. Categories: Zucchini; Stuffed vegetable; Low sugar; Summer; High protein; Tomato; High fibre; Italian; Autumn; Quick and easy ...
Fluffy herbed ricotta-stuffed jacket potatoes topped with crunchy capsicum and cucumber. Make these in three steps for an easy dinner. Ingredients: 800 g washed white potatoes, 500 g smooth ricotta, 1 bunch chives, 1 ...
... air fryer to 180°C and cook the mushrooms in a single layer (working in batches) for 7-8 minutes, or until golden and bubbling. Categories: French; Stuffed vegetable; Mushroom; Low ingredient; Appetisers. Complexity: 1.
... over crumbled blue cheese and pecans and roast for 20 minutes. Categories: Zucchini; Mediterranean; Low sugar; Stuffed vegetable; Entrees; Seafood free; Low salt; Soy free; Pescatarian; Egg free; Wheat free; Peanut free ...
... yoghurt with remaining onion and remaining garlic in a bowl. Serve stuffed potato with yoghurt. Categories: High fibre; Australian; Dinner; Stuffed vegetable; Low sugar; Sweet potato; Budget; High protein. Complexity: 2 ...
... juice and zest and mix well. Fill each zucchini boat with quinoa stuffing and bake for 18-20 minutes. Categories: Zucchini; Mediterranean; Lunch; Stuffed vegetable; Low sugar; Seafood free; Low salt; Soy free; Egg free ...
... a bowl and divide between the mushrooms. Grill for 8-10 minutes until golden and bubbling. Categories: Stuffed vegetable; Low sugar; Entrees; Seafood free; Low salt; Soy free; Egg free; Peanut free; Wheat free; Italian ...
Go meat-free tonight with loaded sweet potatoes stuffed with spiced chickpeas and tasty cheese. There's no shortage of flavour in this moreish vegetarian dish. Ingredients: 2 small sweet potatoes, 400 g no-added-salt ...
Make friends and family grin from ear to ear with this breakfast fit for a true bacon-lover. These stuffed avocados are quick, tasty and unique. Ingredients: 400 g Bertocchi Gold Aussie Long Rindless Bacon, 5 ml extra ...
... oil. Gently fill each piquillo pepper with about 1 tablespoon of the stuffing, and place the filled peppers in the baking dish. Drizzle the stuffed peppers with the remaining olive oil and bake for 20 minutes. Serve ...
... until the rice and peppers are tender. Spoon into dishes and serve with salad and spoonfuls of Greek yoghurt flavoured with extra chopped herbs, if liked. Categories: Australian; Stuffed capsicum; Mains. Complexity: 2.
... to a serving plate. Top with remaining pistachio. Serve sprinkled with coriander. Categories: High fibre; Amanda; Australian; Stuffed vegetable; Dec 2023; Low salt; Budget; Tamara; Salads; Christmas. Complexity: 3.
... on top. Categories: Gluten free; Wheat free; Soy free; Egg free; Peanut free; Seafood free; Sesame free; Tree nut free; Australian; Stuffed vegetable; Potato; Low ingredient; Appetisers; Side dishes. Complexity: 3.
... spring onion and cheese. Dollop with sour cream and garnish with coriander. Serve. Categories: Low sugar; Stuffed vegetable; Entrees; Seafood free; Low salt; Soy free; Pescatarian; Egg free; Wheat free; Peanut free; High ...
... . Meanwhile, toast bread. Top with baked mushrooms and serve. Categories: High fibre; Low sugar; Stuffed vegetable; Entrees; Italian; Mushroom; Spinach; Egg free; Peanut free; Tree nut free; High protein. Complexity ...
... then drizzle with extra oil. Bake for 45 minutes or until capsicums are soft. Serve. Categories: Stuffed capsicum; Australian; Low sugar; Entrees; Prawn; Low fat; Mushroom; Low salt; Low saturated fat; Tomato. Complexity ...
... . Spoon mince mixture evenly between capsicums. Crumble over feta and top with lids. Serve. Categories: Stuffed vegetable; Halal; Entrees; Plant based; Italian; Seafood free; Spinach; Pescatarian; Egg free; Peanut free ...
... basil pesto on each vegetable. Top with lids and serve with crusty bread. Categories: High fibre; Stuffed capsicum; Australian; Low sugar; Entrees; Seafood free; Low salt; Low fat; Low saturated fat; High protein ...
... 15-20 minutes or until the cheese/topping is golden and mushrooms are tender. Enjoy!. Categories: Stuffed vegetable; Low sugar; Halal; Italian; Seafood free; Soy free; Pescatarian; Tree nut free; Peanut free; Appetisers ...
... , top with their lid and bake on a lined baking tray for 20 minutes or until capsicum is cooked through but not collapsing. Serve. Categories: Australian; Stuffed vegetable; Entrees; Christmas; Rice. Complexity: 3.
... thyme sprigs over capsicums and crumble over feta. Return to the oven and bake for a further 10 minutes or until feta is golden. Categories: Stuffed capsicum; Spanish; Mushroom; Chicken; Side dishes; Rice. Complexity: 3.
... cheese and breadcrumbs and sprinkle over filling. Bake for 30 minutes or until golden brown. Categories: Low sugar; Stuffed vegetable; Italian; Mushroom; Tree nut free; Peanut free; Appetisers; Christmas. Complexity: 2.
... for 20 minutes or until tomatoes begin to soften. Season with salt and serve. Categories: Australian; Stuffed vegetable; Seafood free; Wheat free; Egg free; Tomato; Side dishes; Gluten free; Sesame free. Complexity: 3 ...
... Gluten free; Soy free; Egg free; High fibre; High protein; Low sugar; Peanut free; Seafood free; Sesame free; Tree nut free; Australian; Stuffed capsicum; Beef; Spinach; Rice; Low ingredient; Side dishes. Complexity: 2.
... Fill each capsicum half with the beef and buckwheat mixture and bake for 25-30 minutes. Categories: Stuffed capsicum; Lunch; Seafood free; Soy free; Egg free; Wheat free; Peanut free; Dairy free; Ukrainian; Dinner; Tree ...
... or until golden brown on top. Garnish with extra mint and serve. Categories: Zucchini; North african; Stuffed vegetable; Roast; Seafood free; Wheat free; Egg free; Side dishes; Gluten free; Sesame free; Christmas; Rice ...
... on a high heat for 2 minutes on each side, until slightly charred. Serve with the capsicums. Categories: Stuffed capsicum; Greek; Mince; Beef; Entrees; Seafood free; Soy free; Egg free; Peanut free; Tree nut free; Sesame ...
A spicy bean stuffing with some refreshing and creamy avocado. Ingredients: 4 medium sweet potato washed, 400 g mixed beans drained, 4 cloves garlic peeled and crushed, 1 medium white onion peeled and diced, 1 tsp cumin, ...
... top of the passata and bake for 30 minutes. Remove from the oven and garnish with chives before serving. Categories: Zucchini; Sausage; Lunch; Dinner; Stuffed vegetable; Low sugar; Italian; High protein. Complexity: 2.
... eggplant boats, top with crumbled feta and bake for 6-8 minutes until golden. Serve with the rest of the fresh mint scattered on top. Categories: Lunch; Dinner; Stuffed vegetable; Middle eastern; Eggplant. Complexity: 2.
... halves. Top with feta and bake for 15 minutes. Categories: High fibre; Lunch; Dinner; Low sugar; Stuffed vegetable; Middle eastern; Eggplant; Low salt; Low fat; Low saturated fat; High protein; Rice. Complexity: 2 ...
... incorporate butter and cheese into potato flesh. Top potatoes with pickles, cabbage, corn and olives. Drizzle with mayonnaise. Serve. Categories: Jan feb 2023; Dinner; Stuffed vegetable; Turkish; Tamara. Complexity: 2.
... with the tofu mix. Bake for 10 minutes. Once cooked, sprinkle with crushed raw hazelnuts and serve immediately. Categories: English; Stuffed vegetable; Low sugar; Low salt; Low saturated fat; Side dishes. Complexity: 3.
... °C. Remove cover and baste tomatoes with surrounding sauce. Then cook for a further 10 minutes (no cover). Feel free to add a little stock if needed. Categories: Greek; Stuffed vegetable; Entrees; Tomato. Complexity: 2.
... to form a smooth paste. Cut the stalk end off the peppers and discard. Carefully deseed the peppers, then stuff with the feta mixture. Brush with oil, then pack tightly into a small baking dish. Spoon over the remaining ...
... sprinkle the remaining feta on top, and bake for a further 15 minutes until heated through. These peppers are best eaten warm or at room temperature. Categories: Australian; Stuffed capsicum; Side dishes. Complexity: 3.
... for a creamy barley risotto dotted with artichoke hearts and are a delightful change from the conventional stuffed capsicums. Ingredients: 4 tbs extra virgin olive oil, 1 small onion diced, 225 g uncooked barley, .5 ...
... cups onto a tray and spray with oil. Spoon filling into centres. Bake for 10 minutes. Serve with parsley. Categories: Low sugar; Stuffed vegetable; Entrees; Italian; Mushroom; High protein; Christmas. Complexity: 3.
... 10 minutes, or until the mushrooms have softened. Spoon the soy bean mixture with the balsamic vinegar onto mushrooms and serve immediately. Categories: Stuffed vegetable; Mushroom; European; Appetisers. Complexity: 3.
... tray and drizzle with remaining oil. Bake for 20 minutes or until tomatoes are soft. Serve. Categories: High fibre; Australian; Stuffed vegetable; Low sugar; Entrees; Seafood free; High protein; Tomato. Complexity: 3.
... until golden. Drain on paper towel. Garnish with coriander sprigs and serve with mayonnaise. Categories: Stuffed vegetable; Low sugar; Entrees; Halal; Roast; Pescatarian; Tree nut free; High protein; Mexican; Vegetarian ...
... until golden. Remove and place on the platter with the kitchen paper towel.Repeat with the remaining flowers.Serve while still hot and enjoy. Categories: Snacks; Zucchini; Australian; Stuffed vegetable. Complexity: 3.
... scoop some of the softened flesh out of the eggplant, add this to the lamb mince and mix well. Stuff this mixture back into the eggplant halves. Place back in the oven for a further ten minutes before serving. Categories ...
... 25 minutes or until golden brown. Serve with salad leaves. Categories: High fibre; Australian; Stuffed vegetable; Low sugar; Sweet potato; Spinach; Microwave; Wheat free; High protein; Appetisers; Christmas. Complexity ...
... shells, and put the tops on to serve. Any leftover couscous can be served on the side. Categories: High fibre; Low salt; Low fat; Low saturated fat; Middle eastern; Stuffed vegetable; Tomato; Side dishes. Complexity: 2.
... the oil. Put the rest of the ingredients in a mixing bowl and combine well with your hands to form a rough paste. Stuff the cup of each mushroom with a 1cm ( 1/2 in) layer of the paste. Grill the mushrooms under a medium ...
... another 10 minutes. Preheat the oven to 190°C (Gas 5). Remove the pan from the heat and gently stuff some onion-tomato mixture into each eggplant. Pour the reserved tomato juice over the eggplant, sprinkle with flat-leaf ...
... . Bake for 15-20 minutes, or until the mushrooms are tender and the pancetta is crisp. Serve immediately. Categories: High fibre; High protein; Low sugar; Australian; Stuffed vegetable; Lunch; Dinner. Complexity: 2.
... to dry up. Stir through the parsley and thyme and remove from the heat. Preheat the oven to 150°C. Stuff the tomatoes carefully and evenly with the rice mixture. Sit them in a deep-sided baking dish, packing them in ...
... remaining 1 tablespoon of oil. Season well with pepper (the feta and olives are salty enough), and carefully stuff the tomatoes with the mixture. Place the tomatoes in a small ovenproof dish that fits them tightly, put ...
... pine nuts for 3-5 minutes. Add the garlic and oregano and cook for 2 more minutes. Add the stuffing to the zucchini halves, sprinkle over the grated parmesan and bake for another 10 minutes until golden before serving ...
... the top gets a nice golden colour. Serve as a main or as a side dish.I made Spinach and Ricotta stuffed Meatloaf to serve with ours. Enjoy. Categories: Australian; Dinner; Vegetable; Eggplant; Tomato. Complexity: 4.
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