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Stuffed Roasted Capsicums

by Soufflé Girl (follow)
Dinner (2274)      Baking (674)      Rice (247)      Main Meal (47)      Mince (40)      Capsicum (25)      Fetta (6)      Roasted (4)     

These roasted capsicums are absolutely delicious and are much easier to make than they look! Inspired by Mediterranean spices and colour they are surprisingly filling and packed with flavour, sure to impress anyone you serve them to. These capsicums are served as a main meal, however they can easily be turned into a delicious entrée or appetiser by simply using smaller capsicums.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: 6 servings

6 medium red capsicums
500g mince meat
2 tsp olive oil
2 carrots, cubed
1 zuccini, cubed
1/3 cup frozen peas
3 cups cooked brown rice
1 400g can diced tomatoes
1/2 tsp cumin
1/4 tsp cloves
1/2 tsp dried orregano
1/4 tsp chilli paste (or to taste)
25g pine nuts
25g fetta
1 tbsp parsley, finely chopped


Preheat oven to 175 degrees.

Place mince in a large saucepan with oil and cook until browned.

Add cubed zuccini, carrot and peas. Cook for 5minutes.

Add rice and cook for another 5 minutes.

Stir through tomatoes and spices. Cover and remove from heat.

While capsicum stuffing is resting, cut the stalks and middles out of the capsicums using a thin knife.

Wash out any excess seeds then place in a baking tray lined with baking paper.

Fill capsicums with stuffing mixture and top with crumbled fetta.

Roast capsicums for 25 - 30 minutess or until capsicum flesh is soft. (Note: if fetta starts to burn simple cover capsicums in foil and continue cooking).

While capsicums are cooking, toast the pine nuts over medium heat until lightly browned, then stand to cool.

Once capsicums are cooked, top with pine nuts and garnish with parsley. Serve hot.


#Main meal
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Yum ! If you don't want to put the brown rice Try using Quinoa for a variation .Lee
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