Baked Stuffed Peppers (Capsicums) 1

So easy to prepare, these baked capsicums, otherwise known as peppers are filled with savoury rice and tomato passata. Add one or two to your plate, as either a side dish or a light meal.

Our vegetable garden is groaning with fresh produce as summer reaches its height; so it’s time to look for a variety of ways to prepare different crops, as they are brought into the kitchen by the basketful.

These just-picked green capsicums are so pretty when contrasted with the bright red of a tomato passata. Long grain rice is brought to life with some added fresh herbs and dried spices.

Baked until tender and moist these little “pots” of food are a delight when served with either fish or chicken. They also make a simple light meal on their own.

Baked Stuffed Capsicums

Baked Stuffed Capsicums

Recipe by Lisa Romano
5 from 1 vote

So easy to prepare, these baked capsicums, otherwise known as peppers are filled with savoury rice and tomato passata. Add one or two to your plate, as either a side dish or a light meal.

Course: SidesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

252

kcal

Ingredients

  • 4 4 bell peppers/capsicums, tops and ribs removed, seeded

  • 3/4 cup 3/4 long grain rice, triple washed and strained

  • 2 2 spring onions: white ends finely sliced, green ends shredded diagonally

  • 1/4 tsp 1/4 powdered cumin

  • 1/8 tsp 1/8 dried chili powder

  • 1/8 tsp 1/8 turmeric powder

  • 4 4 bay leaves, fresh if available

  • 2 cups 2 boiling water

  • 1 cup 1 tomato passata; or 1 cup diced canned tomatoes mixed with 1 tbsp tomato paste

Directions

  • Rice Mixture
  • Pour boiling water over the rice and turmeric powder; soak for 10 minutes. making the rice mixture
  • Blend strained rice with spring onions and spices.
  • Preheat oven to 170C fan forced.
  • Place capsicum shells snugly in a deep stainless steel pot. Place the washed rice in a heatproof bowl, sprinkle turmeric powder over and cover with 1 cup of boiling water; stir to dissolve turmeric.
  • Soak for 10 minutes, then strain.
  • Half fill each capsicum, pepper shell with the rice and spice mixture.rice mixture in the peppers
  • Tuck a folded bay leaf into the centre of each.
  • Top with passata, season with salt and pepper.
  • Pour the remaining cup of hot water around the outside of the capsicums, to a depth of 1-2 cms. Cover with a lid and bake for one hour or until very tender.stuffed peppers ready to cook
  • Carefully lift each stuffed capsicum out with a large spoon and tongs. Serve one as a side dish or two as a light meal.

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