SunRice

Deb’s Stuffed Capsicums

I am using:

Prep time

15min

Cook time

60min

Loaded with nutritious vegetables and tasty rice, this dish is sure to become a family favourite.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 3 Large Capsicums

  • ⅔ cup SunRice Jasmine Rice

  • 2½ Spring Onions, Green Parts Only (chopped)

  • 1 Truss Tomato

  • 4 leaf Curly Kale or Baby Spinach

  • ½ cup Almonds (slivered)

  • Currants

  • ½ cup Vegetable Broth

  • cup Olive Oil

  • Salt

  • 1 Pepper

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Deb’s Stuffed Capsicums

Method

  • Preheat the oven to 180 degrees

  • Cut the capsicums in half and scoop the seeds out. Sprinkle them with a pinch of salt and pepper

  • Chop the tomato, kale, parsley quite finely and add to a bowl. Mix well. In a pot, sauté the spring onions on medium heat with 2 tbsp of oil and 1/4 cup broth.

  • Once the spring onions look fragrant, add the rice, add 1/3 cup broth, cover and simmer over low heat until the water is absorbed, about 5-7 minutes.

  • Add the chopped tomato, kale and parsley. Add almonds, currants, salt and pepper.

  • Let it simmer until most of the liquids have evaporated, about 3 minutes. Taste and make sure the rice is half cooked, add more broth/water if needed and cook longer if it is not half cooked.

  • Arrange the capsicum in a baking dish. Stuff them with the half-cooked rice.

  • Add a bit of water to the bottom of the pan and cover with foil.

  • Bake for 30-45 minutes, checking periodically to see if more liquid is needed, you don’t want the bottoms to burn. Remove foil and bake for an extra 15 minutes until the capsicums and rice look cooked through. Notes: This recipe was created by @thrivebay

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