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Rice-stuffed capsicum

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B9, H, C
MineralsFluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small red capsicums

  2. 1 tablespoon olive oil

  3. 600g lamb mince

  4. 1 1/2 cups leftover rice mixture (see prosciutto rice cakes with aioli recipe)

  5. 1 tablespoon parsley, chopped

  6. 3 garlic cloves, crushed

  7. 1 small red chilli, finely chopped

  8. 2 eggs, lightly beaten

  9. baby rocket, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to hot, 200°C.

  2. Slice the top off each capsicum. Remove seeds and membrane from the centre. Place tops back on. Transfer to a microwave-safe dish. Microwave on high (100%) power for 4-5 minutes.

  3. Meanwhile, heat oil in a large frying pan on high. Brown mince for 4-5 minutes, breaking up lumps with back of spoon as it cooks.

  4. Stir in rice mixture, parsley, garlic, chilli and eggs, stirring until heated through.

  5. Fill capsicums evenly with rice mixture. Replace tops. Bake for 15-20 minutes. Serve capsicum topped with rocket salad.

  6. Top tip This rice filling can also be used to stuff tomatoes, zucchini and pumpkin.

  7. Recipe: Prosciutto rice cakes with aioli

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