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Vegan Mediterranean-stuffed capsicums recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Whip up a delicious and affordable plant-based dinner packed with beans in just 10 minutes! Only $5.45 per serving.
Ingredients:
  • Bought vegan basil pesto, to serve
  • 4 x 200g capsicums (2 yellow, 2 red)
  • 450g packet 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
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. Trim the tops off the capsicums with a 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 to taste.
  • Distribute the rice mixture evenly into the capsicum shells, gently pressing as you fill. Top with the reserved lids, drizzle with oil, and cover with foil.
  • After baking the stuffed capsicums for 25 minutes, uncover them and continue baking for an additional 15 minutes, or until the capsicum shells are tender. Finish by adding a dollop of pesto on top of the filling and reseal the capsicums before serving.

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