- Stuffed capsicum make a delicious meal on their own, or can be used as a side dish (as I usually do). They are super quick & easy & good for you too. Capsicum are very low in kilojoules, contain three times the vitamin C of an orange, are an excellent source of beta-carotene and one of the best sources of other carotenoids.
There are so many different fillings you can use to stuff capsicum, but the recipe below is my favourite!
- Ingredients
- 1-2 Large Red, Green or Yellow capsicum per person
- 2 cups/250g Cooked brown rice (you can use microwave rice)
- Olive Oil
- 1 tsp garlic
- 2 cups chopped mushrooms
- 1 medium sized tomato, diced
- 1 medium sized brown onion, finely chopped
- 3 tbs tomato paste
- 1 tsp Paprika
- 2 tsp mixed herbs
Method
- Preheat the oven to 200 °C fan-forced
- Cut the top off each capsicum, using a teaspoon carefully remove the seeds.
- Place capsicums on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and roast in oven for 5 minutes or until just tender.
- Heat oil in a frying pan over medium heat, cook onion, garlic & mushrooms for 3-4 minutes until tender.
- Add cooked rice, tomato paste and a few tbs water, stir to combine and cook for one minute until reduced
- Add paprika and mixed herbs, season with salt and pepper
- Fill capsicums with mushroom/rice mixture, top with either feta or cheddar cheese and place in oven. Roast for 10 minutes or until filling is hot & cheese has melted. Serve!
No comments:
Post a Comment