Recipe of the week: Stuffed Capsicums

(Serves 4-6)

4 large capsicums

2 cups cooked brown rice

100g smooth feta cheese

¼ cup pepitas

1/3 cup walnuts

1 red onion (finely chopped)

1 garlic clove (crushed)

1 tsp ground cumin

1 tbsp. lemon juice

Pinch salt and a little freshly cracked pepper

A small handful of golden berries (torn into little pieces)

 

First up you need to put the rice on to boil. Pre-heat the oven to 200°c.

Slice capsicums in half, de-seed and place the shells on a foil lined tray.

While the rice is cooking you can make the filling. To make the filling, gently dry toast the walnuts and pepitas in a small non-stick frypan until lightly browned. Set them aside in a small bowl. Using the same pan, gently fry the onion and garlic in a little oil until soft and translucent. Add cumin and stir.

The rice should be cooked now. Drain it, place in a large bowl and add to this the feta and the warm onion mixture. Then mix in the walnuts and pepitas, the golden berries, lemon juice and a little salt and pepper to your desired taste.

Spoon this mixture evenly into the capsicum shells and bake at 200°c for approx. 15 minutes, or until slightly browned on top, depending on your oven. You can even spoon the mixture into some mushroom cups that have had the stalks removed. Perfect for them too.

 

Enjoy ☺ Shaz

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