Entrees Italian

Stuffed baby capsicums

Name: Stuffed baby capsicums
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: /italian
Ingredients: 2-3 baby capsicums per person; 2 tablespoons olive oil; 1 large onion, finely chopped; 140g arborio rice; 50g pine nuts, toasted; 2 tablespoons dried currants; 1 tablespoon sun-dried tomato paste; 1 teaspoon allspice; 1/2 teaspoon ground cumin; 450ml vegetable stock; 2 tablespoons finely chopped mint leaves; 1 tablespoon lemon juice; 1 tablespoon zested lemon rind; 2 tablespoons marinated feta cheese, crumbled

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These sweet baby capsicums stuffed with aromatic rice make the perfect starter.

2-3 baby capsicums per person
2 tablespoons olive oil
1 large onion, finely chopped
140g arborio rice
50g pine nuts, toasted
2 tablespoons dried currants
1 tablespoon sun-dried tomato paste
1 teaspoon allspice
1/2 teaspoon ground cumin
450ml vegetable stock
2 tablespoons finely chopped mint leaves
1 tablespoon lemon juice
1 tablespoon zested lemon rind
2 tablespoons marinated feta cheese, crumbled

Method

1.

Preheat oven to 180°C. Cut tops off capsicums and remove and discard core and seeds.
2.

Heat 1 tablespoon oil in a frying pan over medium heat, add onion and cook until soft. Add rice and cook for 1 minute, stirring until well coated. Add nuts, currants, tomato paste and spices. Stir to combine. Add stock and bring to boil. Reduce heat to low and cook, stirring, for 20 minutes or until most of the liquid has been absorbed (the rice will not be fully cooked). Set aside to cool slightly, then stir in mint, lemon juice and rind and feta. Divide between capsicums, pop their tops back on and place in a roasting pan. Drizzle with remaining oil and bake in oven for 25 minutes.