Rice Stuffed Capsicums | Rice Recipes | SunRice

Rice Stuffed Capsicums

Easy

< 1 Hour

Serves 4

Vegan

Vegetarian

Rice Stuffed Capsicums

Ingredients Method

Ingredients


Medium Grain 1Kg How to Cook White Rice

Method


  1. Preheat oven to 180C. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Set Aside.

  2. Wash capsicums and cut tops off to form lids. (Lids will be used to cover stuffed capsicums). Wash the inside to remove all the seeds.

  3. Mix rice with the feta cheese and fill into the capsicums.

  4. Heat oil in an oven proof casserole dish, add garlic and saute gently.

  5. Place capsicum in the dish and pour the tomatoes over, add thyme and sugar.

  6. Place into the oven and bake for 35-40 minutes or until cooked, checking every 5-10 minutes.

  7. Lift the capsicums from the backing dish onto a plate and pour the sauce over the top.

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Rice Stuffed Capsicums

Easy

< 1 Hour

Serves 4

Vegan

Vegetarian

Ingredients


Method


  1. Preheat oven to 180C. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Set Aside.

  2. Wash capsicums and cut tops off to form lids. (Lids will be used to cover stuffed capsicums). Wash the inside to remove all the seeds.

  3. Mix rice with the feta cheese and fill into the capsicums.

  4. Heat oil in an oven proof casserole dish, add garlic and saute gently.

  5. Place capsicum in the dish and pour the tomatoes over, add thyme and sugar.

  6. Place into the oven and bake for 35-40 minutes or until cooked, checking every 5-10 minutes.

  7. Lift the capsicums from the backing dish onto a plate and pour the sauce over the top.