Description
Bright, flavorful stuffed capsicums filled with a Mediterranean-inspired mixture of rice, tomatoes, sun-dried tomatoes, basil, cheeses, olives, and spring onion. A simple, comforting, and versatile baked dish perfect as a main or side.
Ingredients
4 capsicums
1 cup cooked rice
2 tomatoes, chopped
50g sun-dried tomatoes, chopped
Handful of basil, finely chopped
100g grated cheese
50g feta, crumbled
50g black olives, chopped
1 spring onion, finely sliced
To Grill: 25g extra grated cheese
Instructions
- Preheat the oven to 190°C (fan bake).
- Slice the capsicums in half lengthwise, remove the seeds, and place the halves in a baking dish.
- In a large bowl, combine the cooked rice, tomatoes, sun-dried tomatoes, basil, grated cheese, feta, olives, and spring onion. Season with salt and pepper to taste.
- Divide the filling evenly among the 8 capsicum halves.
- Sprinkle the extra grated cheese over the top.
- Bake for 45 minutes, or until the capsicums are tender and the tops are golden.
Notes
Swap rice for quinoa or couscous to change the texture.
Add a spoonful of pesto for extra richness.
Mix in cooked lentils or chickpeas for a heartier meal.
Add chili flakes or jalapeños for a spicier dish.
Use any cheese you like—mozzarella, cheddar, or ricotta work well.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 halves
- Calories: 310
- Sugar: 7g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
