Name: Stuffed Capsicum with Herbed Rice
Prep time: 20 min
Cook time: 60 min
Yield: 4 servings
Ingredients: 4 large capsicums (red, yellow or orange); 1.5 cups long-grain rice; 3 cups vegetable stock; 1 onion, finely diced; 3 cloves garlic, minced; 1/3 cup pine nuts; 1/3 cup currants or raisins; 1 large bunch flat-leaf parsley, chopped; 1/2 bunch mint, chopped; 3 tbsp olive oil; 1 tsp cumin; 100g feta, crumbled; 1/2 cup passata

Servings

⏱ 20 Prep

🔥 60 Cook

🥕 Ingredients

4 large capsicums (red, yellow or orange)
1.5 cups long-grain rice
3 cups vegetable stock
1 onion, finely diced
3 cloves garlic, minced
1/3 cup pine nuts
1/3 cup currants or raisins
1 large bunch flat-leaf parsley, chopped
1/2 bunch mint, chopped
3 tbsp olive oil
1 tsp cumin
100g feta, crumbled
1/2 cup passata

👩‍🍳 Method

Preheat oven to 180°C. Cook onion in olive oil over medium heat 8 minutes. Add garlic and cumin, cook 1 minute.

Add rice and stir to coat. Pour in stock, simmer partially covered 12 minutes — rice should be just undercooked.

Stir in pine nuts, currants, herbs, feta and half the passata. Season generously.

Slice tops off capsicums and remove seeds. Stand in a snug baking dish. Fill each tightly with rice mixture.

Pour remaining passata and 1/2 cup water into the base of dish. Replace capsicum lids. Cover with foil and bake 45 minutes. Remove foil and bake a further 15 minutes. Rest 10 minutes before serving.

💡 Chef's Notes

A classic that adapts to whatever herbs and aromatics you have. The capsicums act as edible cooking vessels.