Stuffed Vegetarian Capsicums

Delicious, versatile, healthy.

Stuffed capsicums make a great addition to any meal, or a delicious snack on their own.

Ingredients

·      3 large red capsicums cut lengthwise, seeds and membrane removed

·      1 cup cooked brown rice 

·      1 can black beans, drained and rinsed

·      1 can crushed tomatoes with garlic and basil

·      1 tbsp tomato paste

·      1 cup sliced mushrooms

·      2 garlic cloves, chopped finely 

·      1 brown onion, chopped finely

·      1 tbsp of Italian herbs

·      Salt and pepper

·      Extra virgin olive oil

·      1/2 block of Greek feta (to serve)

·      Handful of chopped parsley (to serve)

Method

1. Preheat oven to 200º prepare a baking tray with baking paper.

2. Cook rice if not already cooked.

3. Place capsicums on baking tray inside facing up. Lightly drizzle olive oil over the top and roast for 10 minutes. Then allow to cool.

4. Using a large frying pan, heat oil on a medium heat and sauté garlic, onion and mushrooms until golden brown. Then add spices and cook for another 1 minute before adding tomato paste, brown rice, black beans and canned tomatoes. Allow to simmer on a low heat for 8-10 minutes, stirring occasionally.

5. Using a spoon fill each capsicum generously with the mixture, followed by the feta and parsley on top.

6. Place back in the oven for 15-20 minutes.

   Recipe courtesy of

   Güllü (Julia) Balci

   nrgwellbeing@gmail.com

   @nrgwellbeing_nutrition