Baked Stuffed Capsicums Or Bell Peppers Recipe

Ingredients for Baked Stuffed Capsicums Or Bell Peppers

• Red Capsicums
• 1 cup uncooked rice
• Olive Oil
• Garlic Cloves
• 1 medium onion, finely chopped
• 1 (14.5 ounce) can diced tomatoes (undrained)
• Stuffed Olives
• Kalamata Olives
• Pine Nuts
• Mild Cheese
• Pecorino Cheese
• Salt and pepper to taste
• Pepper to taste

How to Make Baked Stuffed Capsicums Or Bell Peppers

1. Preheat oven to 180°C (350°F).
2. Cut the tops off 4 large bell peppers (any color) and set aside.
3. Remove seeds and membranes from the peppers.
4. Blanch peppers in boiling salted water for 5 minutes, or microwave for 1-2 minutes. Drain well.
5. Cook 1 cup of rice according to package directions.
6. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté 1 finely chopped onion and 2 cloves minced garlic until softened (about 5 minutes).
7. Add 1 (14.5 ounce) can of diced tomatoes (undrained), 1/2 cup chopped Kalamata olives, 1/4 cup pine nuts, and 1/2 teaspoon dried oregano.
8. Simmer for 10 minutes, stirring occasionally.
9. Remove from heat and stir in cooked rice, 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
10. Fill each pepper with the rice mixture. Top with the pepper tops or extra cheese.
11. Place stuffed peppers in a greased baking dish. Bake for 35-40 minutes, or until peppers are tender and filling is heated through.