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Stuffed Capsicum With Rice

Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.

 2 tbsp Olive Oil
 2 Medium Onion, finely chopped
 34 Cloves, crushed
 2 Tomatoes, chopped
 2 Zucchini, grated
 ½ cup Fresh dill and parsley, chopped
 1 ½ cups Water
 1 cup Brown rice (cooked)
 4 Large Capsicum
 Salt n Pepper to taste
1

Preheat oven to 180°C. Brush a large ovenproof dish with oil.

2

Cut the tops from capsicums. Remove the seeds and white membrane and discard.

3

Cook the capsicums in a saucepan of salted boiling water for 10 minutes or until just tender. Remove with a slotted spoon.

4

Place capsicums, cut-side down, on a baking tray. Set aside for 15 minutes to drain.

5

Heat the oil in a non-stick frying pan over medium-low heat. cook the onion and garlic, stirring often, for 6-8 minutes or until soft.

6

Add the tomato and zucchini. Cook, stirring occasionally, for 10 minutes or until the mixture thickens.

7

Add to the rice. stir until combined. Stir in the olive oil,dill and parsley. Season with salt and pepper.

8

Divide the rice mixture among the capsicums. Top with the tomato tops. Place in the prepared dish. Bake for 35-40 minutes or until the capsicums are tender and the rice is heated through.

Nutrition Facts

4 servings

Serving size

1 piece

Amount per serving
Calories320
% Daily Value *
Total Fat 20g26%

Saturated Fat 5g25%
Cholesterol 17mg6%
Total Carbohydrate 42g16%

Dietary Fiber 5g18%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.