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
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- Cut capsicum in half; remove seeds and steam very lightly just to soften. Set aside to cool.
- Sauté onion, zucchini, mushrooms, crushed garlic and tomato in a small amount of water until softened.
- Mix vegetables with rice. Stir through pine nuts and basil.
- Fill capsicum halves with mixture.
- Sprinkle with grated cheese (optional).
- Place in a lined baking dish and bake at 180°C for 10-15 minutes until cheese has melted and capsicums have heated through.
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See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes
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