A Vegetarian Stuffed Capsicums Recipe
This Vegetarian Stuffed Capsicum recipe is ideal for those who are not only vegetarian but those just wanted a meat free night every now and then. If you do want to have your meat and eat it too, then just substitute the lentils for minced meat. The recipe is a bit fussy, there are a few ingredients however the method is not that difficult. It is well worth trying this one as it is something different for the family to try. We all need a change every now and then Enjoy!
4 red capsicums, halved and seeds removed
1 cup brown rice, cooked
3 tomatoes, chopped
1 cup lentils
2 cloves garlic, crushed
2 tbs basil, chopped
2 tbs parley, chopped
1 tbs balsamic vinegar
1 tbs olive oil
1/4 cup shaved parmesan cheese for serving
Reduced fat sour cream, for serving
Preheat barbecue hotplate to low. Place capsicum halves on a tray lined with aluminum foil. Mix rice, tomatoes, lentils, garlic, basil, parsley, and vinegar.
Spoon mixture into capsicum shells and drizzle with oil. Place tray with capsicums on pre heated barbecue and cook for 10-12 minutes.
Serve with parmesan cheese and reduced fat sour cream.
The capsicum halves can be cooked in the oven on a flat style baking tray, lined with baking paper. 180 C for 45 minutes until soft.
Add grated tasty cheese in the final 10 minutes of cooking so it melts over the tops.
Serve with salad
Cuisine.com.au – February 3, 2009. The Age Tuesday, October 9, 2007. Recipe submitted by Stephanie Alexander.