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Rice stuffed capsicum make a great starter for dinner or as the main meal.  You can adapt and add different herbs and flavours depending on what is on hand.  why stop at stuffing capsicum, you can also try other vegetables as well.

capscium

1 large chopped onion
2 cups of uncooked rice
3 tbs olive oil
1/2 cup of each freshly chopped basil and parsley.
1/4 cup of freshly chopped dill.
1 can tomato
2Tbs of tomato paste- optional.
2 cups of vegetable stock

capscium 2

In a sauce pan sauté the onions in olive oil then add the tomatoes and paste, stir until the paste is completely dissolved add salt and pepper. Wait until the sauce is boiling then add the rice, lower the heat and let the mixture sit for 5 minutes. then turn the heat off and add the dill, basil and parsley, stir the mixture all together and let it cool for 15 min.
Layered a large pot with 1cm potato slices to stop capsicum burning.
Cut tops off capsicum and stuff with rice mixture place on top of potato slices
Pour stock in pan, then bring to boil, then simmer for 30-40 mins with lid on.

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