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Capsicums stuffed with tomato & olive rice
Capsicums stuffed with tomato & olive rice
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Savory stuffed sweet peppers with olives, herbs, and pine nuts - a must-try for everyone!
Ingredients:
  • 3 red capsicums
  • 3 green capsicums
  • Olive oil, to grease
  • 275g (1 1/4 cups) medium-grain rice
  • 1 onion, finely chopped
  • 400g can chopped tomatoes
  • 85g (1/2 cup) stuffed green olives, coarsely chopped
  • 45g (1/4 cup) pine nuts, toasted
  • 20g (1/4 cup) finely grated pecorino
  • 20.00 ml chopped fresh mint
  • 20.00 ml chopped fresh chives
  • 20.00 ml chopped fresh continental parsley
  • 3 bocconcini, halved
Instructions:
  • Preheat your oven to 180°C and generously brush a large ovenproof dish with oil.
  • Trim the tops off the capsicums and set them aside. Remove the seeds and white membrane, then boil the capsicums and tops in salted water for 10 minutes until tender. Use a slotted spoon to transfer them to a baking tray, cut-side down. Allow them to drain for 15 minutes.
  • Cook the rice according to the instructions on the packet and then transfer it to a large heatproof bowl.
  • 1. Heat the oil in a non-stick frying pan over medium-low heat. Sauté the onion and garlic for 6-8 minutes until soft. Stir in the tomato and cook for 10 minutes until thickened. Combine with rice. Finally, mix in olives, pine nuts, pecorino, mint, chives, and parsley. Season with salt and pepper.
  • Spoon the rice mixture into the bell peppers and top with bocconcini cheese and the saved capsicum tops. Transfer to the baking dish and bake for 35-40 minutes until the peppers are tender and the rice is warmed through.

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