Capsicum Bake

I was experimenting with zucchini and carrot bakes, in which I baked a mixture including grated zucchini and carrots in a muffin tin, when I was hit with the idea of using capsicums as a ‘cup’ for the mixture instead of the muffin tin. The capsicum adds a lovely sweetness to the dish. The capsicum ‘cups’ are also very colourful, with their red, orange and yellow colours.


Recipe

Ingredients 
(Vegetarian, Four Hour Body, Slow Carb Diet, Gluten Free)

2 medium-sized carrots
2 medium-sized zucchinis
1 medium-sized onion
4 medium-sized red capsicums
2 eggs
1 teaspoon salt

Preparation

1. Onion: Dice the onion. 
2. Carrot and zucchini: Grate the carrot and zucchini into match-stick size pieces. To do this, I use a 3.5mm V-slicer. Alternatively, you can use a food processor. In a large bowl, mix the salt with the onion, carrot and zucchini and let it stand for about 30 minutes. This is to drain some of the moisture from the vegetables, so the bake won’t be soggy. Transfer the vegetables into a large sieve/colander and strain for another 30 minutes. 
3. Capsicum: Cut the capsicum in half, vertically and clean the pips out. 
4. Egg: Whisk the eggs lightly in a bowl. Once the water is drained from the vegetable mixture, add the eggs. Fill the capsicum with the vegetable mixture.

Baking 
Heat the oven to 200C and bake the capsicum for about 30 minutes.

Note: I bake any left over filling in a muffin pan to make mini vegetable muffins.