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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! - by Alison Pickel
  • 10 Jan 2022
Tasty and healthy: Rice-stuffed capsicums are perfect for dinner
Cook: 65 Minutes - medium - Serves 4 - Vegetarian - Vegan - gluten-free
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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.

RELATED: These are the best non-stick fry pans that will transform your cooking experience

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

Method

  1. Grease a small roasting pan.
  2. 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.
  5. 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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