for the love of it...
  • About
  • Awesome Eats
  • Fitness / Press
  • Photo / Video
  • Tread Lightly

Stuffed capsicum (or eggplant) with lightly roasted cauliflower

11/24/2013

0 Comments

 
You don't have to be a vegetarian or vegan to enjoy delicious sweet capsicums stuffed with olives, fresh herbs and pine nuts. The roasted cauliflower with soy sauce and sesame is a delicious side dish. It's all very filling - I could only eat half!
Picture
Capsicums stuffed with tomato & olive rice
  • Olive oil, to grease
  • 3 red capsicums
  • 3 green capsicums (I used an eggplant instead of some of the capsicums)
  • 275g (1 1/4 cups) medium-grain rice
  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 85g (1/2 cup) stuffed green olives, coarsely chopped
  • 45g (1/4 cup) pine nuts, toasted
  • 1 tbs chopped fresh mint (I used parsley)
  • 1 tbs chopped fresh chives
  • 1 tbs chopped fresh continental parsley

  1. Preheat oven to 180°C. Brush a large ovenproof dish with oil.

  2. Cut the tops from capsicums and reserve. Remove the seeds and white membrane and discard. Cook the capsicums and tops in a saucepan of salted boiling water for 10 minutes or until just tender. Remove with a slotted spoon. Place capsicums and tops, cut-side down, on a baking tray. Set aside for 15 minutes to drain.

  3. Meanwhile, cook the rice following packet directions. Transfer to a large heatproof bowl.

  4. Heat the oil in a non-stick frying pan over medium-low heat. cook the onion and garlic, stirring often, for 6-8 minutes or until soft. Add the tomato. Cook, stirring occasionally, for 10 minutes or until the mixture thickens. Add to the rice. stir until combined. Stir in the olive, pine nuts, mint, chive and parsley. Season with salt and pepper.

  5. Divide the rice mixture among the capsicums. Top with the reserved capsicum tops. Place in the prepared dish. Bake for 35-40 minutes or until the capsicums are tender and the rice is heated through.

Roasted cauliflower

Cut half a head of cauliflower into chunks and place in a bowl. Add 2-3 tablespoons of  organic soy sauce and 2 tablespoons of sesame seeds.

Roast at the same temperature as the capsicums, for 10 minutes. Remove from the oven and flip them over. Roast for about another 5 minutes. Keep an eye on them so they don't burn :)

Source: http://www.taste.com.au/recipes/28390/capsicums+stuffed+with+tomato+olive+rice
Picture
0 Comments



Leave a Reply.

    Picture

    Clean, plant based recipes for EVERYONE :) And some research thrown in for good measure. 


    Instagram

    RSS Feed

    Archives

    September 2016
    July 2016
    June 2016
    May 2016
    April 2016
    December 2015
    October 2015
    August 2015
    July 2015
    June 2015
    April 2015
    February 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013

    Categories

    All
    Breakfast
    Dressings And Dips
    Food For Thought Articles
    Mains
    Movies
    Research Studies
    Salads
    Smoothies
    Snacks
    Soup
    Treats

© 2013 fortheloveofit.org.nz. All rights reserved.
anna_cochrane04@yahoo.co.nz