Tasty and healthy: Rice-stuffed capsicums are perfect for dinner

Easy, impressive and full of veggies - this is one cool way for kids to get their daily servings!
1H 5M

It can be like pulling teeth trying to get the youngsters in your family to eat a healthy serve of vegetables each week.

But being nutritious doesn’t have to be boring and with a recipe this good, even the adults will be licking their fingers afterwards.

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1.Grease a small roasting pan.

Heat oil in a medium saucepan over a medium heat. Add onions and garlic. Cook, stirring, until soft. Stir in rice. Add water and stock cubes. Bring to boil. Simmer, covered, for 10 minutes. Remove from heat. Stir 
in zucchinis, tomatoes and 
dill. Season with salt and pepper to taste.

3.Cut tops off capsicums and reserve for lids. Scoop out and discard seeds and membrane. Spoon rice mixture into capsicums. Place in prepared pan. Replace tops.
4.Cook in a moderate oven (180C) for about 45 minutes, or until tender. Stand for 
10 minutes.

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