Vegetarian Stuffed Capsicum

    1 hour 15 minutes

    This is one of my favourite recipes to do when I have leftover rice or risotto. Incredibly healthy, a delicious vegetarian dish that can be made vegan by omitting the egg and cheese. Served with a mixed greens salad, it is quite close to perfection!

    9 people made this

    Serves: 3 

    • 2 tablespoons olive oil
    • 1 leek, finely diced
    • 1 zucchini, finely diced
    • 310g cooked rice (long grain or basmati)
    • 70g frozen peas, defrosted
    • 3 tablespoons grated cheese
    • 3 tablespoons chopped fresh parsley
    • salt and pepper, to taste
    • 1 egg, lightly beaten
    • 2 slices white bread, soaked in milk
    • 3 large red capsicum, tops removed and seeded
    • 230ml water

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Heat olive oil in a frying pan over medium heat. Add leek and zucchini then cook and stir for a couple of minutes, until tender. Transfer to a large bowl and mix in rice, peas, grated cheese and parsley, then season with salt and pepper.
    3. In a separate bowl, mix lightly beaten egg with previously soaked slices of bread. Add to rice mixture. Stuff capsicums, cover with capsicum tops and arrange in a deep baking dish. Pour in 230ml water.
    4. Bake for 1 hour in the oven, until stuffing is cooked and slightly browned. May be served hot or cold.

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