Stuffed Capsicums

 An easy dinner that's jam-packed with veggies.

Ingredients

• 50 g unsalted butter
• 1 onion chopped large
• 2 garlic clove crushed
• 2 zucchini thinly sliced
• 400 g roma tomato
• 125 g long-grain white rice
• 2 tbs balsamic vinegar
• 50 g pitted black olives halved
• 1 tbs oregano
• 1 tbs dried marjoram
• 4 red capsicum large
• 1 tbs olive oil

Method

1. Preheat oven to 180C.
2. Heat the butter in a large pan over a medium-low heat.
3. Fry onion and garlic for about 5 minutes, stirring occasionally until softened.
4. Add zucchini and tomatoes, breaking the tomatoes up with a spoon.
5. Season to taste with sea salt and freshly ground black pepper.
6. Bring to the boil and then simmer for 10 minutes or until thickened.
7. Remove from heat.
8. Meanwhile, cook the rice in simmering hot water for 12-15 minutes until just cooked. Drain well.
9. Add the rice, balsamic vinegar, olives and herbs to the tomato mixture. Mix gently and check the seasoning. Remove from heat.
10. Slice top off each capsicum and reserve, then remove the seeds and core.
11. Alternatively slice lengthways, depending on the size and shape of the capsicums.
12. Spoon the rice mixture into each capsicum then stand them in a roasting pan.
13. Crumble some foil and place on the base to keep the capsicums upright.
14. Replace the capsicum tops and drizzle with oil.
15. Bake for a minimum 25-35 minutes or until capsicums have softened.

NOTES

• I often do my capsicums lengthways and stuff them like that and they will keep upright and sit nicely in your pan. I find myself cooking for twice as long, as I love the stuffed capsicums to get extra soft, and really broken down, with the oil just oozing out of the capsicums, and they look so soft and fleshy yet still firm enough to hold mixture, delicious! Serve warm or cold, wonderful as leftovers too.

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