Stuffed Mini Capsicums

Posted 2013-05-02 by Maddy Butler ⇒ follow

These make a very cute entree for a dinner party. Alternatively, you can adjust the measurements and use larger capsicums for a main meal.

This is a fun recipe to play around with different stuffings - add pine nuts, artichokes, capers, rice, even mince meat if you have a carnivorous tooth. The zucchini hummus can be replaced with a tomato sauce, any other version of hummus, or removed completely and instead serve the capsicums with a dollop of Greek yoghurt.

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Makes: 4 servings

Ingredients
4-5 mini capsicums
1/2 cup dry couscous
1 cup zucchini hummus
1/2 cup olives
Handful fresh parsley
Salt and pepper

Method

Preheat the oven to 180°C.

Cut the tops off the capsicums.

Cut out the core and remove the seeds. An easy way is to rinse the capsicums under running water to be rid of all seeds.

Place the capsicum bases on a baking tray lined with baking paper and place in the oven for 10 minutes.

Meanwhile, prepare the couscous by pouring over half a cup of boiling water and leave for 5 minutes.

Roughly chop the olives and parsley.

When the water has been absorbed into the couscous, run through a fork to separate the grains. Add the olives, parsley and hummus and mix well.

Remove the capsicums from the oven and, if you have the time, leave to cool for 10-15 minutes.

Being careful not to burn your fingers, pack each capsicum well with the couscous mixture and place the capsicum tops back on each capsicum.

Put in the oven for 10-15 minutes, or until the capsicum is cooked through. Serve immediately.

Check out our tasty recipe for zucchini hummus .

Categories
#capsicum
#vegetarian
#entree
#healthy

%recipeyum

223412 - 2023-07-17 06:55:25

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