Coloured capsicums

Capsicums Stuffed with Rice

Summer vegetables are in season and so delicious. I couldn’t resist the colourful capsicums today and so here is my recipe for capsicums with a rice stuffing.  These contain all vegetarian ingredients and are suitable for those on a vegan or vegetarian diet.

stuffed capsicum ingredients

Capsicums stuffed with rice

Ingredients

  • Capsicums of any colour though red and yellow are the sweetest
  • 3-5 cups hot vegetable stock
  • olive oil to spoon over prepared capsicums

For the rice stuffing

  • 1 onion chopped
  • 1 tblsp oil
  • I can chopped tomatoes
  • 1 tblsp tomato paste
  • 3/4 cup mint leaves finely chopped
  • 1 cup of parsley finely chopped
  • 1 heaped tablespoon medium grain rice for every capsicum plus one extra. If the capsicums are large add a couple more tablespoons of rice.
  • 1 cup Parmesan cheese

Method for the rice stuffing

  1. Fry the onion in the oil until soft, about 5 mins
  2. Add the chopped tomatoes, and 1 tblsp of tomato paste stirring it in well
  3. Add the mint leaves, chopped parsley, salt and pepper
  4. Add a cup of chicken or vegetable stock
  5. Cook for about 15 minutes on a medium heat, checking from time to time that the liquid is not too dry and adding extra water if required
  6. Stir in the rice adding a little water if too dry.
  7. Cook for 10 mins, stirring often to prevent the rice from sticking. Mixture should be just dry ,add a little water if you need
  8. Take off the heat and stir in 1/2 cup of grated parmesan cheese

To make up the stuffed capsicums

  1. Pre-heat oven to 180 C
  2. Use a baking dish that will hold the capsicums snugly to prevent them toppling over as they cook.
  3. Use a paring knife to cut 1.5 cm around the stem  to create a little cap. Be careful not to score the body of the capsicum
  4. remove the cap carefully and cut away any seeds.
  5. Making sure not to score the sides of the capsicum use your fingers to remove inner seeds and white ribs and then wash the capsicum out.
  6. Place the clean capsicums and their little caps into a suitable baking dish.
  7. When the rice stuffing is cooked spoon some of the mixture into each capsicum leaving a little at the top to allow for further expansion of the rice.
  8. Cover with the little cap, repeating this for each capsicum.
  9. Pour in enough hot vegetable stock to cover about 2/3 of the way up the capsicums. ( I have used about 3 1/2 cups in the picture below)
  10. Drizzle a little olive oil over each capsicum
  11. Carefully transfer the baking dish into the oven and cover loosely with foil
  12. Cook for 1 hour then test to see if the skin of the capsicum is tender and well cooked.
  13. You may wish to remove them from the oven when they are just cooked so that you can transfer them easily to a serving dish, or you could like me, cook them longer (about another hour) till they are a little collapsed to develop the flavours more and enjoy them a little more cooked. The choice is yours.
  14. The will taste even better the next day and you can re-heat them pouring a little of the juices around them into the centre of the capsicum. They are delicious hot or cold.
Capsicums stuffed with rice in a baking dish
Capsicums stuffed with rice ready to go into the oven

 

2 stuffed capsicums
The cooked stuffed capsicums

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