Vegetarian Stuffed Capsicum

To eat meat or not to eat meat is very much a personal choice. With these two versions of Stuffed Capsicums, you’ll be able to keep everyone happy.

Vegetarian Stuffed Capsicum

Serves two

Ingredients
2 large red capsicums
1/2 medium onion, finely chopped
1 clove of garlic, crushed
50g long grain rice, cooked
110g tomatoes, chopped
1 sprig of parsley, finely chopped
50g cheddar cheese, grated
25g butter
1/2 tablespoon olive oil
Salt and freshly-ground black pepper to taste

Method
Preheat oven to 180’C
Cut the tops of each capsicum, remove centre core and seeds
Brush the outside of each capsicum with the olive oil and then stand the peppers upright in an ovenproof dish
Melt the butter in a saucepan and fry the chopped onion gently. Add the tomatoes, rice, parsley, salt and pepper and combine
Pile the mixture into the pepper shells
Top each pepper with grated cheese (for a version that is lower in fat, you can top with breadcrumbs)
Bake for 30-40 minutes until the capsicum are tender.

Serve hot as a meal on their own or with a garden salad on the side.

Meaty Stuffed Capsicums

Serves two

Ingredients
2 red capsicums
1/2 cup hot water
1 tomato, chopped
2 teaspoons vegetable oil
1/2 large onion, finely sliced
150g lean minced beef or lamb
pinch ground cinnamon
25g long grain rice, rinsed and drained
10g pine kernels, lightly toasted
25g sultanas
1 tablespoon finely chopped fresh parsley
salt and freshly-ground black pepper to taste
1 medium potatoes, peeled and quartered lengthways
1 tablespoon tomato puree, diluted in 75ml hot water

Method
Preheat the oven to 180’C
Cut the tops of each capsicum, remove centre core and seeds
Heat one teaspoons of the vegetable oil and brown the onion. Add the meat and cinnamon and fry together, breaking up any lumps. Add the hot water, the chopped tomato
Cover and cook for 20 minutes. Add the rice, pine kernels, sultanas and parsley, mix well and cook for three more minutes
Arrange peppers upright in a small baking dish, filling any gaps in between them with the potato quarters which will help to keep the stuffed capsicum upright and will make a delicious addition to the meal at the end
Fill the capsicum with the stuffing mixture, leaving a little room for expansion
Pour the diluted tomato puree and the remaining oil all oven, season and cook for 30-40 minutes, basting occasionally with hot water and any cooking juices from the pan

Serve hot from the over with potatoes on the side and a chilled glass of Semillon Sauvignon Blanc.



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