Description
Tender baked capsicums stuffed with a hearty Mediterranean-inspired mixture of rice, tomatoes, olives, basil, and cheeses for a comforting, colorful dish.
Ingredients
4 capsicums, halved and seeded
1 cup cooked rice
2 tomatoes, chopped
50 g sun-dried tomatoes, chopped
Handful of fresh basil, finely chopped
100 g grated cheese
50 g feta, crumbled
50 g black olives, chopped
1 spring onion, finely sliced
Salt and pepper, to taste
25 g extra grated cheese (for grilling)
Instructions
- Preheat the oven to 190°C (fan).
- Slice the capsicums in half, remove seeds, and place the halves in a baking dish.
- In a large bowl, combine the rice, tomatoes, sun-dried tomatoes, basil, grated cheese, feta, olives, and spring onion. Season with salt and pepper.
- Divide the mixture evenly among the 8 capsicum halves.
- Sprinkle the extra grated cheese on top of each stuffed capsicum.
- Bake for 45 minutes, or until the capsicums are tender and the cheese is golden.
Notes
Use quinoa instead of rice for a protein boost.
Add chopped spinach for extra nutrients.
Sprinkle chili flakes for heat.
Try mozzarella or fontina for extra meltiness.
Add roasted pine nuts for crunch.
Nutrition
- Serving Size: 2 halves
- Calories: 260
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 25 mg
