By opting for a carbohydrate-controlled Christmas, you can make the most of the party circuit and look fab in your festive frocks without worrying about your waistline, or your health. These delicious Atkins stuffed capsicums won't have you worrying about the next-day guilt!


  • 2 medium sized red capsicums

  • ½ red onion

  • 3 cloves garlic

  • 100 grams sliced mushrooms

  • 40 grams cannellini beans, drained & rinsed

  • 1 zucchini grated

  • 1 cup shredded silver beet

  • 2 tbsp chopped parsley

  • 50 grams green beans, chopped

  • 2 tomatoes, chopped in quarters

  • Olive oil

  • ½ brown onion

  • Handful fresh basil, roughly chopped


  • 1.

    Pre-heat oven to 180C. Cut the red capsicums in half, remove seeds and place on a baking paper lined baking tray. Place quartered tomatoes on a separate part of the tray, and sprinkle with one clove of crushed garlic, salt, pepper and drizzle with olive oil. Place the tray in the oven and roast for 20 minutes.

  • 2.

    Sauté red onion, two cloves of garlic and olive oil. In a large pan over medium heat. Once the onion is soft, add mushroom, zucchini, silver beet and green beans and sauté until soft. Remove from heat and combine parsley and drained cannellini beans.

  • 3.

    Remove the capsicum halves from the oven, and evenly spoon with vegetable mixture. Return to oven for another 15 minutes.

  • 4.

    In a saucepan, sauté brown onion in oil until soft. Add the roasted tomatoes, a splash of water and simmer for 10 minutes. Turn off heat and finish off by stirring through fresh basil. 

  • 5.

    Once capsicums are removed from oven, allow to cool slightly before serving with a drizzle of warm Napoli sauce on top. Once cooled, cut the capsicums in half again to make stuffed quarters.

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