Stuffed capsicum

On warmer days you may be looking for a lighter bite to eat. These stuffed capsicums are refreshing and are perfect for a smaller plate.

Follow the recipe below-

  • 200 grams of brown rice, cooked
  • 5 large capsicums
  • 1 onion, diced
  • 1 zucchini, diced
  • 4 mushrooms, chopped finely
  • 2 cloves garlic, crushed
  • 2 tomatoes, chopped
  • ¼ cup pine nuts
  • ½ cup basil leaves, torn
  • Grated cheese to cover
      1. Cut capsicum in half; remove seeds and steam very lightly just to soften. Set aside to cool.
      2. Sauté onion, zucchini, mushrooms, crushed garlic and tomato in a small amount of water until softened.
      3. Mix vegetables with rice. Stir through pine nuts and basil.
      4. Fill capsicum halves with mixture.
      5. Sprinkle with grated cheese (optional).
      6. Place in a lined baking dish and bake at 180°C for 10-15 minutes until cheese has melted and capsicums have heated through.

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes

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