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Vegetarian stuffed capsicums
Vegetarian stuffed capsicums
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Cheesy stuffed capsicums are a family favorite dish. Prep a day ahead for best flavor.
Ingredients:
  • 82.50 ml dried whole green lentils (see notes)
  • 82.50 ml dried risoni
  • 36.40 gm extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 baby eggplant, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 1/4 tsp dried chilli flakes
  • 400g can Italian cherry tomatoes in tomato juice
  • 510.00 gm vegetable liquid stock
  • 20.00 ml balsamic vinegar
  • 2.50 gm caster sugar
  • 4 large red capsicums
  • 62.50 ml shredded fresh basil leaves, plus extra leaves, to serve
  • 79.20 gm smooth ricotta
  • 165.00 ml grated mozzarella
Instructions:
  • In a glass or ceramic bowl, generously cover the lentils with cold water and let them soak overnight. Drain before using.
  • Prepare the risoni in a large saucepan of boiling salted water according to the package instructions, then drain it.
  • Heat oil in a large, deep frying pan over medium heat. Sauté onion for 5 minutes until softened. Add eggplant and cook until golden, about 2 minutes. Stir in garlic and chilli and cook until fragrant, about 1 minute. Add tomatoes, stock, vinegar, sugar, and lentils. Bring to a boil, then lower the heat to medium-low. Simmer for 20-25 minutes, stirring occasionally, until lentils are tender and the sauce thickens.
  • Preheat the oven to 180C/160C fan-forced. Halve the capsicums lengthways, remove seeds and membranes, then place them in a large roasting pan.
  • Mix risoni and basil into the lentil mixture and season with salt and pepper. Ensure it is well combined. Divide the risoni mixture evenly among the capsicums. In a bowl, combine ricotta and half of the mozzarella. Spoon this mixture over the filling, then sprinkle with the remaining mozzarella. Bake for 30 minutes until the capsicums are tender. Serve with an extra sprinkle of basil on top.

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