CF 5/60 Roasted Capsicum stuffed with brown/white rice2014-12-29
- Cuisine: Mediterranean, Western
- Course: Main Course, Side Dish, Snack, Starters
- Skill Level: Beginner, Easy
- Servings : 10
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
5 Red Capsicums halved
2 cups brown rice
Vegetable or chicken stock to cook the rice
2 cups ready-made pasta sauce or home-made
parsley, oregano, thyme leafy parts only.
salt and pepper as desired
half a cup each of mature cheese and Parmesan (optional)
Make the rice as you would usually or follow the packet instructions but instead of using water (which is the usual method) use vegetable or chicken stock instead and add oil and then cook as you normally would. When the rice is cooked cool it slightly. To the cooked rice add the cheese, if using it, and the herbs and then season it with salt and pepper and taste-test for seasoning.
In a large oven-proof dish place the sauce. Stuff each capsicums with the rice mixture and stand it into the dish surrounded by the sauce. Place it in the preheated electric oven of 180 degrees and cook for 40 to 50 minutes till the sauce bubbles and the capsicums soften. If desired, in the last 10 minutes of cooking you may wish to sprinkle the rice with cheese and serve when the cheese melts. Enjoy as a vegan/vegetarian or a meat dish as desired.
Variations and My Story
Brown rice was used because of its nutty flavour. However brown rice does take much longer to cook than white rice and cooked rice will keep on cooking further in the oven in this recipe so brown rice is excellent for this recipe. Omit cheese for a vegan & dairy free dish and use strictly vegetarian sauce for a vegan recipe. Bolognaise meet sauce can be used for meat lovers while cooking the rice you may add chopped bacon and chopped/sliced mushroom for vegan/vegetarian taste accordingly.
Home-made sauce would be ideal but if time is short then use any bought pasta sauce. When using bought pasta sauce it would be best to stir-through a cup of water or stock because bought sauces can be too thick sauce and will reduce further during cooking. I have added various photographs of my recipe to give you further ideas e.g. capsicums can be halved or left whole and after removing the stalk you can insert the rice from the top if it is to be left whole, then simmer in a sauce of your choice as well as using rice and stuffing of your choice. This recipe can be served hot or cold as a snack, starter or a main meal, enjoy!
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