Tomato-flavoured rice is the trick to filling these sweet baby capsicums.
Preparation Time 15 minutes
Cooking Time 20 minutes
Ingredients (serves 4)
Olive oil, to grease
8 baby red capsicums
1 x 250g pkt Sun Rice Mediterranean-Style Tomato Rice in 90 Seconds
2 shallots, ends trimmed, thinly sliced
1 tbs shredded fresh basil
Method
1. Preheat oven to 180°C. Brush a baking tray with oil to lightly grease.
2. Cut the tops from the capsicums and reserve. Cut around the seeds and white membrane and discard. Place the capsicums on the prepared tray.
3. Cook the rice following packet directions. Transfer to a bowl. Stir in the shallot and basil. Divide the rice mixture among the capsicums and replace the tops.
4. Bake in oven for 15 minutes or until the capsicums are tender and the rice is heated through.
Notes & tips
- Serves 4 as an accompaniment
- Make it ahead: Prepare this recipe to the end of step 3 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 4, 15 minutes before serving.
- Swap it: For a change, swap capsicums for 4 vine-ripened tomatoes. In step 2, use a teaspoon to remove the flesh from the tomatoes, leaving a 1cm-thick border, and reserve. Stir the reserved tomato into the rice with the shallot in step 3.
Source
Good Taste - March 2009, Page 72
Recipe by Emma Braz
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