I make different kinds of stuffed vegetables and this is a great non meat dish.

I have also added cooked chopped mushrooms to the mix.

You can stuff other vegetables as well including tomatoes and even zucchinis

• Easy
• 0:15 Prep
• 1:10 Cook
• 4 Servings

Recipe by Best Recipes

Ingredients​

• 50 g unsalted butter
• 1 onion chopped large
• 2 garlic clove crushed
• 2 zucchini thinly sliced
• 400 g roma tomato
• 125 g long-grain white rice
• 2 tbs balsamic vinegar
• 50 g pitted black olives halved
• 1 tbs oregano
• 1 tbs dried marjoram
• 4 red capsicum large ( red is sweeter)
• 1 tbs olive oil

Method​

1. Preheat oven to 180C / 160C fan-forced
2. Heat the butter in a large pan over a medium-low heat.
3. Fry onion and garlic for about 5 minutes, stirring occasionally until softened.
4. Add zucchini and tomatoes, breaking the tomatoes up with a spoon.
5. Season to taste with sea salt and freshly ground black pepper.
6. Bring to the boil and then simmer for 10 minutes or until thickened.
   Remove from heat.
7. Meanwhile, cook the rice in simmering hot water for 12-15 minutes until just cooked. Drain well.
8. Add the rice, balsamic vinegar, olives and herbs to the tomato mixture. Mix gently and check the seasoning. Remove from heat.
9. Slice top off each capsicum and reserve, then remove the seeds and core.
   Alternatively slice lengthways, depending on the size and shape of the capsicums.
10. Spoon the rice mixture into each capsicum then stand them in a roasting pan.
11. Crumble some foil and place on the base to keep the capsicums upright.
    Replace the capsicum tops and drizzle with oil.
12. Bake for 45 minutes or until capsicums have softened.

NOTE

If using mushrooms add 100g chopped mushrooms of choice, I use button mushrooms add at stage 4

 

[Penny4]

Stuffed capsicums or stuffed tomatoes are always a winner. Thanks.

 

[mylittletibbies]

Mmmm, I love stuffed capsicum.
Have to be careful with the mushrooms though, lol.

 

[Viellarde]

Eggplant is also yummy.

 

[Luckyus]

Any colour othern green?

 

[Viellarde]

Any colour othern green?

I do red, green, yellow, but most people prefer red I think.

 

[7777]

Dear member Suzanne Rose, oh my goodness, my mother use to make stuffed capsicums once a week, and we would all always hope to get the biggest one in our plates. Thankyou for this absolutely divine recipie. I usually make stuffed capsicums with cooked rice and fried minced meat with leggos flavoured sauce. But this time I am going to make your delicious stuffed capsicums and know that the family will be asking for seconds. Wishing you a pleasant evening. God bless,

 

[7777]

I do red, green, yellow, but most people prefer red I think.

Dear member Viellarde, thankyou for your post. I believe that most people like the red capsicums because they tend to taste much more sweeter that the green and yellow ones. Wishing you a pleasant evening. God bless,

 

[Suzanne rose]

Red capsicum is sweeter . I also use red capsicum and roast whole in the oven for 20 min.
I then have a large bowl of iced water ready and place the hot capsicum straight out of the oven into the iced water. This allows you to easily remove the skin and then seeds.

I then place into a bowl olive oil and balsamic vinegar

 

[Luckyus]

Red capsicum is sweeter . I also use red capsicum and roast whole in the oven for 20 min.
I then have a large bowl of iced water ready and place the hot capsicum straight out of the oven into the iced water. This allows you to easily remove the skin and then seeds.

I then place into a bowl olive oil and balsamic vinegar

And very tasty it is,but have you tried with a stuffed olive/s? The saltiness and the sweetness no forgetting a small glass of grappa or Chianti?

 

[7777]

Red capsicum is sweeter . I also use red capsicum and roast whole in the oven for 20 min.
I then have a large bowl of iced water ready and place the hot capsicum straight out of the oven into the iced water. This allows you to easily remove the skin and then seeds.

I then place into a bowl olive oil and balsamic vinegar

 

[7777]

Dear member Suzanne Rose thankyou this recipe for pickled capsicums. I would always buy roasted capsicums in vinegar, from our local continental store. But now, no more buying from the store, I will follow your easy recipe and call it, home made, much safer, much healthier, pickled in vinegar roasted capsicums. Thankyou Suzanne Rose. God bless,

 

[Viellarde]

Dear member Viellarde, thankyou for your post. I believe that most people like the red capsicums because they tend to taste much more sweeter that the green and yellow ones. Wishing you a pleasant evening. God bless,

Agree.