Name: Cheesy-stuffed capsicums recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 4 x 200g capsicums (2 yellow, 2 red); 450g pkt microwave brown rice, warmed; 400g can black beans, rinsed, drained; 60g (1/3 cup) semi-dried tomato strips in oil, undrained; 1 small zucchini, coarsely grated; 82.50 ml chopped fresh continental parsley leaves and stems; 20.00 ml finely grated lemon rind; 2 green shallots, finely chopped; 2 garlic cloves, crushed; 60ml (1/4 cup) Vegetable Liquid Stock; 60ml (1/4 cup) avocado oil; 200g pkt feta, cubed; 80g (2/3 cup) grated mozzarella; Bought vegan basil pesto, to serve; Baby rocket salad, to serve

Cheesy-stuffed capsicums recipe

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Quick and delicious stuffed peppers ready in 10 minutes, topped with melty cheese.

Ingredients:

4 x 200g capsicums (2 yellow, 2 red)
450g pkt microwave brown rice, warmed
400g can black beans, rinsed, drained
60g (1/3 cup) semi-dried tomato strips in oil, undrained
1 small zucchini, coarsely grated
82.50 ml chopped fresh continental parsley leaves and stems
20.00 ml finely grated lemon rind
2 green shallots, finely chopped
2 garlic cloves, crushed
60ml (1/4 cup) Vegetable Liquid Stock
60ml (1/4 cup) avocado oil
200g pkt feta, cubed
80g (2/3 cup) grated mozzarella
Bought vegan basil pesto, to serve
Baby rocket salad, to serve

Instructions:

- Preheat the oven to 200C/180C fan forced. - Cut off the tops of the capsicums with a small sharp knife, saving the lids. - Remove the seeds and membranes using a teaspoon. - Place the capsicum shells, cut-side up, in a small roasting pan.
In a large bowl, mix together the rice, beans, tomato strips, zucchini, parsley, lemon rind, shallot, garlic, and stock. Season with your favorite spices.
Fill the capsicum shells with the rice mixture, gently pressing down. Place the capsicum lids on top, drizzle with oil, and cover with foil.
Bake for 25 minutes covered with foil, then bake uncovered for an additional 15 minutes until the capsicum shells are just tender.
- Take out the pan from the oven and preheat the grill to medium-high. - Remove the lids from the capsicums and evenly distribute the feta and mozzarella inside. - Grill for 3 minutes until the cheese is melted and golden. - Serve alongside a pesto and rocket salad.

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