This much-loved family favourite is as flavourful as it is versatile!
Fun, and delicious, capsicums are available in a variety of colours & flavours and can be enjoyed in many different ways!
Here are two super yummy recipes that are bound to become your new favourites!
Ingredients
- 3 red capsicums
- 3 green capsicums
- 1 1/4 cups medium-grain rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400g can chopped tomatoes
- 1/2 cup olives of choice, coarsely chopped
- 1/4 cup pine nuts, toasted1/4 cup finely grated cheese (or omit)
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
Directions
- Preheat oven to 180°C. Brush a large ovenproof dish with oil.
- Cut the tops from capsicums & remove the seeds/white membrane. Cook the capsicums in a saucepan of salted boiling water for 10 minutes or until just tender. Place capsicums and tops, cut-side down, on a baking tray. Set aside for 15 minutes to drain.
- Meanwhile, cook the rice following packet directions. Transfer to a large bowl.
- Heat the oil in a non-stick frying pan over medium-low heat. cook the onion and garlic, for 6-8 minutes or until soft. Add the tomato & cook for 10 minutes or until the mixture thickens. Add to the rice. stir until combined. Stir in the olive, pine nuts, cheese, mint, chives and parsley. Season with salt and pepper.
- Divide the rice mixture among the capsicums. Place in the prepared dish. Bake for 35-40 minutes or until the capsicums are tender and the rice is heated through.
Ingredients
- 3 red capsicums
- 60g walnuts
- 1 tbsp pomegranate mollasses (can sub with honey or maple syrup)
- 1/4-1/2 tsp hot chilli flakes
- 1 tsp ground cumin
- 1 tsp tomato paste
- 3/4 tsp fine sea salt
- 1 small garlic clove, pressed
- a handful of breadcrumbs, to thicken (optional)
- 1 tbsp extra virgin olive oil, to garnish
Directions
- Preheat oven to 200°C. Cut capsicums into halves, then quarters. Remove seeds & membrane. Place skin down onto a baking tray and roast for 30 mins. Then flip and roast for another 10 mins.
- While they are roasting, take a dry pan and gently roast walnuts stirring often so that they don’t burn.
- As soon as the capsicums are done, let them sweat for 15 minutes by adding them to a glass/ceramic bowl and sealing it with cling wrap.
- Then tear the cling wrap open and let the capsicums cool down so that you don’t burn your fingers. Then peel the skin off.
- Add roasted walnuts into a food processor and process until you have a coarse meal. Add in capsicums, chilli flakes, 1/2 tsp of salt, garlic, cumin, molasses, tomato paste and process. If you want a thicker dip and are not worried about gluten, add breadcrumbs to thicken it up.
- Transfer the dip to a small plate and pour a bit of olive oil on top to stop it from drying out and to give it an extra shine. Enjoy with toasted pita bread!
