Capsicums Stuffed With Rice, Olives and Almonds |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A quick and healthy vegetarian dish that can be served as part of a larger menu or just with a nice salad for a simple meal. Ingredients:
4 red capsicums (bell pepper) |
150 g arborio rice, cooked until al dente |
4 tablespoons chopped fresh herbs (parsley, chives, basil) |
15 black olives, stoned and roughly chopped |
15 almonds, roughly chopped |
salt & fresh ground pepper |
2 tablespoons extra virgin olive oil |
Directions:
1. Preheat oven to 190 Degrees Celsius.
2. Cut lid off capsicums and set aside.
3. Remove and discard seeds, then place capsicums on baking tray.
4. Mix the cooked rice with the herbs, olives and almonds and season well.
5. Stuff capsicums with rice mixture and season.
6. Drizzle olive oil over.
7. Place capsicum lids on top and bake for 20 minutes.
8. Serve hot.
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