- 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
- Preheat oven to 180°C. Brush a large ovenproof dish with oil.
- 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.
- Meanwhile, cook the rice following packet directions. Transfer to a large heatproof bowl.
- 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.
- 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.
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 :)