Name: Stuffed baby capsicums
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 2-3 baby capsicums per person (see Notes); 36.40 gm olive oil; 1 large onion, finely chopped; 140g arborio rice; 50g pine nuts, toasted; 40.00 ml dried currants; 22.20 gm sun-dried tomato paste; 1 tsp allspice; 1.25 gm ground cumin; 450ml vegetable liquid stock; 40.00 ml finely chopped mint leaves; 21.00 gm lemon juice; 20.00 ml zested lemon rind; 40.00 ml marinated fetta cheese, crumbled

Stuffed baby capsicums

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Ingredients:

2-3 baby capsicums per person (see Notes)
36.40 gm olive oil
1 large onion, finely chopped
140g arborio rice
50g pine nuts, toasted
40.00 ml dried currants
22.20 gm sun-dried tomato paste
1 tsp allspice
1.25 gm ground cumin
450ml vegetable liquid stock
40.00 ml finely chopped mint leaves
20.00 ml zested lemon rind
40.00 ml marinated fetta cheese, crumbled

Instructions:

Preheat the oven to 180°C. Remove the tops of the capsicums and scoop out the core and seeds.
Begin by heating 1 tablespoon of oil in a frying pan over medium heat, and sauté the onion until soft. Next, add the rice and stir for 1 minute until well coated. Incorporate the nuts, currants, tomato paste, and spices, stirring to combine. Pour in the stock and bring to a boil. Lower the heat to simmer for 20 minutes until most of the liquid is absorbed (rice will be partially cooked). Let it cool briefly, then add the mint, lemon juice and rind, and goat cheese. Fill the capsicums with the mixture, replace the tops, and arrange in a baking dish. Drizzle with the remaining oil and bake in the oven for 25 minutes.

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