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Stuffed Capsicums with Rice
SERVES: 4 • TOTAL TIME: 2 HOURS
Ingredients:
8 -10 capsicums
280g white long-grain rice, washed and drained
3 roma tomatoes, skin removed and diced
1 small eggplant, skin removed and diced
1 large onion, chopped
3-4 garlic cloves, minced
1 ½ cups fresh parsley, chopped
2 cups fresh mint, chopped
½ cup extra virgin olive oil
250g feta, crumbled
180g tomato passata
Salt & freshly ground pepper
Directions:
Preheat the oven to 180°C.
Using a knife to cut the tops off the capsicums and set tops aside. Using your hands, carefully remove the capsicum seeds and discard them.
Place the capsicum bottoms in a baking dish, ensurinnga snug fit. Season the inside with salt and pepper.
In a large bowl place rice, diced tomato, diced eggplant, onion, garlic, parsley, mint and half the olive oil. Season well with salt and pepper and mix well.
Spoon the stuffing mixture into the capsicums so that they are three quarters full. Sprinkle crumbled feta cheese over the stuffing mixture and place tops over the capsicums.
Add tomato passata to leftover mixture (if any) and place around the bottom of the baking dish.
Season capsicums with salt and pepper and then drizzle with the remaining olive oil.
Cover dish with foil and bake for about 1 hour. Remove foil and then bake for a further 15-30 minutes until the rice is fully cooked. You may need to add a little bit of water to the bottom of the dish ensuring it doesn't dry out.
Remove from the oven and set aside for at least 20 minutes before serving. Enjoy.