Stuffed capsicums

Current rating: 5 (1 ratings)
Serves 6
Prep 10
Cook 50
Spice up dinner time with this nutritious and vibrant recipe, rich in fibre and iron.

Description

Spice up dinner time with this nutritious and vibrant recipe, rich in fibre and iron.
  • 6 coloured capsicums, topped and seeded
  • 2 tbs olive oil
Stuffing
  • 3 cups cooked brown rice, cooled
  • 2 cloves garlic, crushed
  • 2 zucchinis (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

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat oven to 180ºC. Mix rice, stuffing ingredients, and 1 tbs oil in a bowl.
  2. 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.
  3. 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.
  4. Top each capsicum with ⅙ of the breadcrumb mixture. Place back into oven for another 5 minutes to brown tops.

Nutrition Information