Ingredients for Baked Stuffed Capsicums Or Bell Peppers
- 4 large Red Capsicums
- 1 cup uncooked Rice
- 2 tablespoons Olive Oil
- 2 cloves minced Garlic
- 1 finely chopped Onion
- 1 (14.5 ounce) can diced Tomatoes, undrained
- Stuffed Olives
- 1/2 cup chopped Kalamata Olives
- 1/4 cup Pine Nuts
- Mild Cheese
- Pecorino Cheese
- Salt to taste
- Freshly ground Black Pepper to taste
- 1/2 teaspoon Dried Oregano
- 1/2 cup grated Parmesan Cheese
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How to Make Baked Stuffed Capsicums Or Bell Peppers
- Preheat oven to 180°C (350°F).
- Cut the tops off 4 large bell peppers (any color) and set aside.
- Remove seeds and membranes from the peppers.
- Blanch peppers in boiling salted water for 5 minutes, or microwave for 1-2 minutes. Drain well.
- Cook 1 cup of rice according to package directions.
- 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).
- 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.
- Simmer for 10 minutes, stirring occasionally.
- Remove from heat and stir in cooked rice, 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
- Fill each pepper with the rice mixture. Top with the pepper tops or extra cheese.
- Place stuffed peppers in a greased baking dish. Bake for 35-40 minutes, or until peppers are tender and filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
4g
Carbs
13g
