Deb’s Stuffed Capsicums

Deb’s Stuffed Capsicums

Easy

< 1 Hour

Serves 4

Deb’s Stuffed Capsicums

Ingredients Method

Ingredients


Jasmine 1kg

Method


  1. Preheat the oven to 180 degrees

  2. Cut the capsicums in half and scoop the seeds out. Sprinkle them with a pinch of salt and pepper

  3. Chop the tomato, kale, parsley quite finely and add to a bowl. Mix well. In a pot, sauté the spring onions on medium heat with 2 tbsp of oil and 1/4 cup broth.

  4. Once the spring onions look fragrant, add the rice, add 1/3 cup broth, cover and simmer over low heat until the water is absorbed, about 5-7 minutes.

  5. Add the chopped tomato, kale and parsley. Add almonds, currants, salt and pepper.

  6. Let it simmer until most of the liquids have evaporated, about 3 minutes. Taste and make sure the rice is half cooked, add more broth/water if needed and cook longer if it is not half cooked.

  7. Arrange the capsicum in a baking dish. Stuff them with the half-cooked rice.

  8. Add a bit of water to the bottom of the pan and cover with foil.

  9. Bake for 30-45 minutes, checking periodically to see if more liquid is needed, you don’t want the bottoms to burn. Remove foil and bake for an extra 15 minutes until the capsicums and rice look cooked through.

    Notes:

    This recipe was created by @thrivebay

Discover more inspiration with #SunRice

Deb’s Stuffed Capsicums

Easy

< 1 Hour

Serves 4

Ingredients


Method


  1. Preheat the oven to 180 degrees

  2. Cut the capsicums in half and scoop the seeds out. Sprinkle them with a pinch of salt and pepper

  3. Chop the tomato, kale, parsley quite finely and add to a bowl. Mix well. In a pot, sauté the spring onions on medium heat with 2 tbsp of oil and 1/4 cup broth.

  4. Once the spring onions look fragrant, add the rice, add 1/3 cup broth, cover and simmer over low heat until the water is absorbed, about 5-7 minutes.

  5. Add the chopped tomato, kale and parsley. Add almonds, currants, salt and pepper.

  6. Let it simmer until most of the liquids have evaporated, about 3 minutes. Taste and make sure the rice is half cooked, add more broth/water if needed and cook longer if it is not half cooked.

  7. Arrange the capsicum in a baking dish. Stuff them with the half-cooked rice.

  8. Add a bit of water to the bottom of the pan and cover with foil.

  9. Bake for 30-45 minutes, checking periodically to see if more liquid is needed, you don’t want the bottoms to burn. Remove foil and bake for an extra 15 minutes until the capsicums and rice look cooked through.

    Notes:

    This recipe was created by @thrivebay