Barbecued Cheesy Capsicums
(recipe adapted from Weight Watchers Make It Fresh)
SmartPoints per serve: 10
100 grams short cut bacon, fat trimmed, chopped
4 medium red capsicum (about 200 grams each)
1/2 cup frozen corn kernels, thawed
1/3 cup low fat grated tasty cheese
2 tablespoons finely chopped fresh chives, plus extra to garnish
8 eggs, lightly beaten
1/2 teaspoon ground paprika
80 grams rocket leaves
100 grams sun dried tomatoes not in oil
Preheat a hooded barbecue over medium heat. (If you don't have a hooded barbecue, you can bake capsicums in an oven preheated to 200 degrees Celsius or 180 degrees Celsius fan forced.)
Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 3-4 minutes or until browned and crisp. Transfer to a large bowl, cool.
Cut each capsicum in half length ways. Remove and discard core and seeds. Place on a tray - cut a small sliver off the base of each capsicum if they don't sit flat.
Add corn, cheese and chives to the bacon and mix well. Divide bacon mixture among capsicum halves.
Pour egg into capsicum halves. Sprinkle with paprika.
Turn off burners under barbecue flat plate, leaving grill side on. Place capsicum halves on flat plate and cook, with hood down, for 25 - 30 minutes or until egg has set.
Remove from barbecue to a platter. Sprinkle with extra chives and serve with rocket and sun dried tomatoes.