Stuffed Vegetables
These stuffed vegetables are great served as a snack, or a starter. If you are looking for some better presentation, garnish with some lemon wedges and herbs.
Ingredients:
- 1 small zucchini
- 1 red pepper
- 50g cooked ham
- 50g cooked chicken
- 1 hard boiled egg, chopped
- Mayonnaise
- Equipment
- Melon baller
- Salad knife
- Cutting board
Method:
For the Fillings:
Combine a teaspoon of mayonnaise with the cooked ham.
Combine a teaspoon of the mayonnaise with the cooked chicken.
Finally combine a teaspoon of mayonnaise with the chopped boiled egg.
If you think you would like to use more mayonnaise than this that’s fine this is only a guide
Vegetables:
Take the small zucchini and slice into half inch thick rounds.
Use the melon baller to scoop out a hole, but be careful not to make a hole in the bottom or your filling will fall out!
Cut the pepper into quarters.
Remove the white pith and seeds.
Depending on the size of the pepper cut again into small boat shapes which will hold the filling but still be bite sized.
Fill each prepared vegetable individually with one of the fillings chopped cooked chicken, ham or boiled egg.
Serve.
Download your printable version here
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