Stuffed Capsicums
- RECIPE MAKES: 4 serves
- PREP TIME: 15min
- COOK TIME: 50min
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.
Meanwhile, cook rice in a saucepan as per packet directions. Drain off cooking water, return rice to pan. Set aside.
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.
Stuff capsicums; firstly, pour off any excess juice pooled within, then stuff each capsicum half generously with the rice mixture. Top with grated cheese.
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)
