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

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.