Rice-stuffed capsicums recipe Recipe

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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.

Ingredients

2 tbsp olive oil

2 small onions, finely chopped

3 cloves garlic, crushed

1 cup long-grain rice

1½ cups water

2 vegetable stock cubes, crumbled

2 zucchinis, coarsely grated

2 tomatoes, cut into 1 cm pieces

½ cup chopped fresh dill

Salt and pepper, to taste

4 large red capsicums

Extra olive oil, to serve

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.
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.
Cook in a moderate oven (180C) for about 45 minutes, or until tender. Stand for  10 minutes.
Serve warm capsicums drizzled with extra oil.

Want more vegetable-based recipes? Check out the links below

Vegetable & Hokkien Noodle Stir-fry
Maple roasted vegetables
Loaded Veggie Tarts
How to get veggies into kids who hate them
MasterChef judge Andy Allen shares his incredible cauliflower mac and cheese recipe
Chinese broccoli in garlic sauce
Epic summer salad
Curried Vegetable Fritters
Creamy Mushroom, Pea and Garlic Linguine

Alison Pickel

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