adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed capsicum with mint yoghurt
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 2 medium (about 200g each) red capsicums
  • 1 medium (about 200g) green capsicum
  • 80g (1/2 cup) pine nuts
  • 20g butter
  • 1 medium brown onion, halved, finely chopped
  • 20.00 ml ground coriander
  • 10.00 gm ground cumin
  • 2 tsp ground turmeric
  • 150g (3/4 cup) Basmati rice
  • 625ml (2 1/2 cups) vegetable liquid stock
  • 62.50 ml finely chopped fresh continental parsley
  • Fresh mint leaves, to garnish
  • 1 x 200g container natural yoghurt
  • 82.50 ml loosely packed finely chopped fresh mint
  • Pinch of salt
Instructions:
  • Preheat your oven to a deliciously hot 200°C. Halve the vibrant capsicums lengthwise, then delicately remove the seeds and membranes. Nestle the capsicum halves, cut-side up, in a roasting pan. Let them roast in the oven for 15 minutes until beautifully tender. Once done, lovingly take them out.
  • Heat a medium saucepan over medium heat, add pine nuts, and cook for 2 minutes while continuously stirring. Set aside. In the same pan, melt butter over medium-high heat until foamy. Stir in onion and garlic and cook for 3 minutes, or until soft. Then, add coriander, cumin, and turmeric, and cook for 30 seconds while stirring.
  • Combine rice with fragrant spices, ensuring every grain is coated. Pour in flavorful stock, bringing it to a lively boil. Lower the heat to a gentle simmer and cover, letting it cook for 15 minutes until the rice is soft and has absorbed the liquid. Take it off the heat and let it sit, covered, for 5 minutes allowing it to steam. Fluff up the grains with a fork, then fold in fresh parsley and toasted pine nuts. Season generously with salt and pepper for a burst of flavor.
  • Evenly distribute the rice mixture among the capsicum halves and bake in the oven for an additional 40 minutes until the capsicum is tender. Remove from the oven.
  • In a small bowl, mix together yoghurt, fresh mint, and a squeeze of lemon juice. Season with a pinch of salt to taste.
  • Place the stuffed capsicum on a serving platter, generously drizzle with mint yogurt, and sprinkle with fresh mint leaves before serving promptly.

Similar Recipes