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!
AbuMartha
5 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Preheat oven to 180 degrees C.
- 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.
- 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.
- Bake for 1 hour in the oven, until stuffing is cooked and slightly browned. May be served hot or cold.
