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Stuffed Capsicums

  • RECIPE MAKES: 4 serves
  • PREP TIME: 15min
  • COOK TIME: 50min
  • THIS RECIPE IS PROTEIN FREE
Step 1

Pre-heat oven to 220°C.  Place capsicums in a large tray lined with baking paper.  Drizzle 1 Tbsp oil over capsicums, sprinkle with salt and pepper.  Rub oil all over both sides of capsicums, arrange with cut sides facing up.  Bake 25min; until capsicums are a little blistered around edges and easily pierced with a fork.  Set aside.  Leave oven on.

Step 2

Meanwhile, cook rice in a saucepan as per packet directions.  Drain off cooking water, return rice to pan. Set aside.

Step 3

Prepare filling; in a large frying pan, over a medium heat, warm 2 Tbsp oil. Add onion, celery, and salt. Cook, stirring often, 5min; until tender.  Add tomatoes, cook 5min; until softened.  Add spices and garlic; stir further 1-2min; until fragrant. Remove pan from heat, add rice, stir to combine.

Step 4

Stuff capsicums; firstly, pour off any excess juice pooled within, then stuff each capsicum half generously with the rice mixture. Top with grated cheese.

 

Step 5

Bake stuffed capsicums 12min; until cheese is golden in spots. Serve hot.

Serving Suggestion:

-These capsicums are great accompanied with a fresh green salad.

 

Top Tip:

-If you prefer, use different coloured capsicums; yellow, orange and green capsicums all look appetising and taste great.  

-The cheese topping can be omitted, instead try spooning hot tomato passata over your baked capsicums - delicious! (NB.  Capsicums will still need to bake for 12 min in step 4) 

-Leftovers stay fresh in the refrigerator, in an airtight container, for up to 3 days.

  • 4 large red capsicums, halved lengthways, seeds and white flesh removed
  • 3 Tbsp olive oil
  • Salt, pepper, to taste
  • ½ cup low protein rice (or 1 ½ cups cooked rice)
  • 1 large brown onion, peeled, chopped
  • 2 large stalks celery, sliced
  • 1 punnet (250g) cherry tomatoes, halved
  • 1 tsp each dried cumin, coriander
  • ½ tsp dried chilli (optional)
  • 2 tsp crushed garlic
  • 1 cup grated low protein cheese (Bio cheese cheddar shredded)