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Stuffed green capsicums
Stuffed green capsicums
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Vegetarian rice-stuffed delight for a hearty appetite.
Ingredients:
  • 4 green capsicums
  • 3 tomatoes
  • 90g butter
  • 1 brown onion, halved, finely chopped
  • 600.00 gm cooked white long-grain rice (see note)
  • 62.50 ml flat-leaf parsley leaves, chopped
  • 40.00 ml grated parmesan cheese
  • 125.00 ml grated tasty cheese
  • 2.50 gm curry powder
Instructions:
  • 1. Preheat your oven to 180°C while you prepare a large baking tray lined with baking paper. 2. Halve the capsicums lengthways and remove the cores and seeds. 3. Quickly blanch the capsicums in boiling salted water for 2 minutes, then drain well.
  • Score the base of each tomato with a small cross and submerge them in a large heatproof bowl of boiling water. Let them sit for 3 to 4 minutes until the skins begin to peel. Using a slotted spoon, gently take out the tomatoes from the water. Peel off and discard the skins, then dice the tomatoes.
  • In a heated frying pan, melt butter and sauté onion and garlic until tender, about 4 to 5 minutes. Stir in tomatoes, salt, and pepper, and simmer until warmed through for 5 minutes. Remove from heat and mix in rice and parsley until well combined.
  • Fill capsicums with rice mixture, place on baking tray, and top with a blend of cheeses and curry powder. Bake for 15 to 20 minutes until cheese is golden. Serve hot.

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