Stuffed Peppers (Filled Capsicum)

Stuffed Peppers

Baked Stuffed Peppers

I have done a little cheating with this recipe so that it is guaranteed  not to fail. I have used cooked rice and I have grated the veggies rather than diced them and I have also very quickly blanched the peppers whole to ensure everything is evenly cooked when serving. Quick and simple with a little prep.

• For about 6 large peppers you will want about  a cup of cooked cooled rice or couscous.
• Fry off half an onion in a couple of tablespoons of oil and add to this a grated zucchini and the equivalent of either carrot or pumpkin or a bit of both. 
• Then add a tin of drained crushed tomatoes reserving the juice for the baking dish.
• Add fresh herbs of your choice I have used parsley and dill and season with salt & pepper.
• A dash of water added if needed to make a moist but not wet mixture will also capture all the flavourings from the bottom of the pan. 
• Blanch your whole peppers in boiling salted water for about a minute. You can leave this step out if you like a crunchier finished product.
• Cut off the tops scrape out the seeds and fill with the mix and place them in a baking tray with the reserved tomato juice and about half cup of water.
• Bake for about 10-15 minutes.