These stuffed capsicums, filled with thin pasta in a savoury custard, make an ideal first course to serve four, or a light vegetarian lunch for two served with a salad and warm bread.
*Use 60 g fresh linguine instead of dried. Fresh linguine will only need to be cooked for 2–3 minutes.
*For a more substantial dish, cook an extra 140 g linguine while the capsicums are baking and toss with 1 tbsp snipped fresh chives. Serve as a base for the capsicums.
*To make a tasty dinner for two, thoroughly drain and flake 1 can tuna in brine (about 100 g) and add it to the egg mixture. Serve 2 capsicum halves per person.
*Stir 4 pitted green olives, finely chopped, into the egg mixture.
These capsicums make an elegant and delicious vegetarian dish. They are a complete meal, since they contain a starch component, protein from the milk and cheese, and several servings of vegetables.
GI estimate low.