v2 Stuffed Capsicums
v2 Stuffed Capsicums
10 ratings
an hour
Feeds 4
A delicious way to up your daily vegetables, these capsicums cook down to be sweet and lightly charred, while the rice and mince stuffing is perfect for soaking up all those beautiful herb-spiked juices. Eating with your hands is allowed!
INGREDIENTS
2 red capsicum, halved and deseeded
2 cups brown rice, cooked
1 cup v2 Bolognese sauce
1 zucchini, chopped
½ small red onion, diced
1 cup kale, wilted in hot frypan and chopped
¼ cup kalamata olives pitted and sliced
1 tablespoon basil chopped
1 tablespoon parsley chopped
¼ cup pine nuts, toasted
1 teaspoon chilli flakes
Salt and pepper
Grated parmesan cheese
METHOD
1
Pre-heat oven to 160 degrees fan-forced (180 regular) and line a baking tray with baking paper.
2
In a large mixing bowl, combine the brown rice, v2 Bolognese sauce, chopped zucchini, onion and kale, basil, parsley, pine nuts, chilli flakes and season with salt and pepper. Spoon the mixture into the red capsicum halves and top with grated parmesan cheese.
3
Place capsicums on the lined baking tray and bake in the oven for 20 minutes.
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