Name: Stuffed capsicums
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 2 red capsicums; 2 green capsicums; olive oil cooking spray; 2 teaspoon light olive oil; 1 medium brown onion, chopped finely; 1/3 cup wild rice and mushroom medley; 1/4 teaspoon dried thyme leaves; 1/2 teaspoon vegetable stock powder; 2/3 cup water; 400 gram can brown lentils, rinsed; 40 gram baby spinach leaves, roughly chopped; 1/4 cup chopped walnuts; 80 gram feta, crumbled; 1/3 cup sour cream; green salad, to serve

Stuffed capsicums

These tasty baked capsicums make a tasty and healthy family meal, perfect all year round. Stuffed with a flavoursome rice and vegetable filling and topped with crumbly feta cheese, this vegetarian dish is delicious enjoyed straight from the oven with a light side salad.

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Serves 4

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

2 red capsicums

2 green capsicums

olive oil cooking spray

2 teaspoon light olive oil

1 medium brown onion, chopped finely

1/3 cup wild rice and mushroom medley

1/4 teaspoon dried thyme leaves

1/2 teaspoon vegetable stock powder

2/3 cup water

400 gram can brown lentils, rinsed

40 gram baby spinach leaves, roughly chopped

1/4 cup chopped walnuts

80 gram feta, crumbled

1/3 cup sour cream

green salad, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Cut capsicums in half lengthwise; remove seeds and membrane. Spray capsicum shells with oil. Place shells upright on prepared tray.

2.Heat oil in a medium saucepan over moderate heat. Add onion. Cook, stirring, 5 minutes, or until soft. Stir in rice, thyme and stock powder. Add water. Bring to the boil; reduce heat. Simmer, covered, 12 minutes, or until rice is tender. Remove from heat.

3.Stir in lentils and spinach. Cover. Stand 5 minutes. Stir in walnuts. Season with pepper.

4.Spoon rice mixture into shells. Top with feta. Bake 35 minutes, or until shells are tender. Serve with cream and salad.

If wild rice and mushroom medley unavailable, use 1/3 cup short grain rice.
Note

Woman's Weekly Food

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