|
Serves 4
4 red or green capsicums
175g brown rice
4 tomatoes skinned and chopped
1 onion finely chopped
50g pine nuts
25g raisins
100g cheddar cheese, grated
2 tablespoons of chopped fresh parsley
1/4 teaspoon of cinnamon
300ml stock
|
|
-
Cook the rice as per the packet instructions
-
Half the capsicum lengthways, removing the cores and seeds and place them upright in an ovenproof dish
-
When the rice is cooked, remove from the heat and gently stir in the tomatoes, onion, pine nuts, and raisins
-
Stir in half of the cheese, the parsley and the cinnamon, then season with salt and pepper
-
Divide the rice mixture equally between capsicum and sprinkle the remaining cheese over the tops
-
Pour the stock around the capsicum and cover with foil
-
Bake in a preheated oven at 190`c for 40 minutes
Stuffed capsicum is simple to prepare and a filling meal, lovely served with salad or seasonal vegetables.
|
