Curry & Rice Capsicums (Peppers)

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Curry & Rice Capsicums (Peppers)

 

 

2 large red capsicums (bell peppers), about 600 g (21 oz)

2 tablespoons (8 tsp) cooking oil

400 g (14 oz) canned lentils

1 small brown (yellow) onion, finely diced

1 clove garlic, crushed

2 teaspoons curry powder

1 1/2 cups cold cooked long-grain rice

1/2 cup beef-style stock

2 tablespoons (8 tsp) GF soy sauce

1 1/2 cups frozen, cut green beans

1/4 cup chopped coriander (cilantro)

1 bunch broccolini, steamed, to serve

 

 

1. Preheat oven to 200 C (400 F)/180 C (350 F) fan forced.

 

2. Grease a baking tray.

 

3. Cut capsicum (bell peppers) lengthwise in half. Scoop out seeds,

leaving stems intact. Brush shells inside and out using half the oil;

place, cut-side up, on tray. Bake for 25 minutes.

 

4. Meanwhile, heat remaining oil in a large frying pan over moderate

heat. Cook onion and garlic for 5 minutes or until brown.

 

5. Add curry powder and stir until fragrant.

 

6. Add rice, lentils, stock, sauce and beans; cook for 3 minutes or

until liquid is absorbed. Remove from heat.

 

7. Stir in coriander (cilantro), salt and black pepper to taste.

 

8. Spoon mixture into capsicum; bake for 10 minutes or until shells

are tender. Serve with broccolini.

 

 

 

TIP: You'll need 1/2 cup raw rice for 1 1/2 cups cooked; boil, drain,

then cool on a tray in the fridge.

 

ALTERNATIVE: Hollow 8 small tomatoes to make shells for filling if you

like; bake for 10 minutes in Step .

 

 

 

Serves 4.