Stuffed capsicums

Prep

10 min

Cook

1h

Serves

6

Skill

Vegetarian

Stuffed capsicums

Prep

10 min

Cook

1h

Serves

6

Skill

Entertaining Dairy and Lactose Free Vegan Entrees Sides and Salads Mains

Ingredients

6 coloured capsicums, topped and seeded
2 tbs olive oil

Stuffing

1 cup uncooked brown rice
2 cloves garlic, crushed
2 courgette, finely chopped
2 tomatoes, chopped
2 tbs parsley
5 tbs walnuts roughly chopped
zest of 1 lemon

Breadcrumb Mixture

1 cup fresh breadcrumbs
½ cup parsley
8-10 sprigs of fresh thyme
1 lemon, juiced
2 cloves of garlic, crushed

Nutrition per serving

Weight, measurement and temperature conversions

1950 kJ

energy kj

14 g

protein

2 g

saturated fat

14.3 g

dietary fibre

60 g

carbohydrate

13 g

sugars

211 mg

sodium

Method

Preheat oven to 180ºC. Cook and cool your rice. Mix rice, stuffing ingredients, and 1 tbs oil in a bowl.
Combine all breadcrumb mixture ingredients together in a small bowl and set aside. Coat the outside of capsicum shells with the rest of the olive oil.
Spoon stuffing mixture evenly into your shells. Place your capsicums into a lined baking tray covered with foil and cook for 45 minutes or until tender.
Top each capsicum with ⅙ of the breadcrumb mixture. Place back into oven for another 5 minutes to brown tops.

6 coloured capsicums, topped and seeded
2 tbs olive oil

Stuffing

1 cup uncooked brown rice
2 cloves garlic, crushed
2 courgette, finely chopped
2 tomatoes, chopped
2 tbs parsley
5 tbs walnuts roughly chopped
zest of 1 lemon

Breadcrumb Mixture

1 cup fresh breadcrumbs
½ cup parsley
8-10 sprigs of fresh thyme
1 lemon, juiced
2 cloves of garlic, crushed

Nutrition per serving

Weight, measurement and temperature conversions

1950 kJ

energy kj

14 g

protein

2 g

saturated fat

14.3 g

dietary fibre

60 g

carbohydrate

13 g

sugars

211 mg

sodium