I love cooking but I would do anything to reduce the amount of dish washing that needs to be done following a meal. This is ONE of the reasons why I love this recipe so much. It is super easy to make, healthy and guess what only a wee amount of dishes are used in the making and baking of it. The simplicity of this recipe does not take away from its good dose of gut and brain supportive ingredients.

This meal is also a great way to get a decent dose of vegetables into you. If you have any kiddos who refuse to eat veg, try making this delicious dish and make sure to accompany it with a good lashing or two of my Roasted Garlic - Onion Tahini sauce.

 

Ingredients

400g organic chicken mince (You can also use free range pork mince or grass fed beef or lamb)

2 large red capsicums, cut in half and de-seeded

2 florets of broccoli, finely chopped

1/2 medium zucchini, finely chopped

1/4 cup baby spinach (or kale), chopped

1/2 brown onion, chopped into small chunks

1/4 cup pumpkin, chopped into small chunks

1/2 tsp ground fennel powder

1/2 tsp ground coriander

1 tsp turmeric

1 tsp dried (or fresh) rosemary

1/4 tsp cayenne

4 tbsp organic coconut oil

2 tsp cracked black pepper

1 tsp himalayan salt

 

Method

Pre-heat oven to 200 degrees

Place halved capsicum on a baking tray or dish. With inside facing up.

Place chicken and remainder of vegetables into a large bowl.

Add herbs, spices, salt, pepper and 2 tbsp coconut oil.

Mix ingredients well. Mixture will be quite sticky.

Use the remaining 2 tbsp of coconut oil to drizzle over capsicum tops and sides.

Turn temperature down to 180 degrees and bake for 30 minutes uncovered.

Place baking paper or lid on top of capsicum and bake a further 20 minutes.

Serve drizzled with Roasted Garlic - Onion Tahini sauce.

 

Serves 2-3