Stuffed Capsicums

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Stuffed Capsicums

 

 

8 capsicums (bell peppers) (red, yellow or green)

1/3 cup olive oil

4 garlic cloves, crushed

4 small onions, finely chopped

2 cups long-grain rice, washed

4 tomatoes, peeled, finely chopped

300 g (10 1/2 oz) can chickpeas (bell peppers), rinsed, drained

2 tablespoons (8 tsp) tomato paste

2 lemons, juiced

1 bunch flat-leaf parsley, chopped

4 cups water

 

thick plain soy yoghurt, to serve

crusty GF bread, to serve

 

 

1. Cut around stalks of capsicums (bell peppers) and scoop out

membranes and seeds. Trim bases, if necessary, so capsicums will stand

upright. Preheat oven to 180 C (350 F).

 

2. Heat 1/4 cup of oil in a frying pan over medium heat. Add garlic

and onions. Cook, stirring, for 5 minutes. Stir in rice. Cook for 5

minutes. Add tomatoes, chickpeas (garbanzos), tomato paste and half

the lemon juice. Cook, stirring, for 5 minutes, or until mixture comes

to the boil. Remove from heat. Stir in parsley. Season with salt and

pepper.

 

3. Spoon rice mixture into capsicums (don't overfill as rice will

expand). Place capsicums (bell peppers) upright into a baking dish.

 

4. Combine remaining lemon juice and water. Pour into baking dish

around capsicums (bell peppers). Cover with foil. Bake for 1 hour, or

until rice is cooked through and capsicums (bell peppers) are tender.

Brush with

remaining oil. Serve with soy yoghurt and crusty GF bread.

 

 

Serves 4.