SunRice

Rice Stuffed Capsicums

I am using:

Prep time

15min

Cook time

60min

Enjoy this tasty rice stuffed capsicums recipe for a simple lunch or dinner idea. This dish is easy to make and is vegan and vegetarian friendly!

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - 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.

  • 2 cup SunRice White Medium Grain Rice

  • 1 cup Feta Cheese (crumbled)

  • 4 Red Capsicum

  • 2 tbsp Olive Oil

  • 1 clove Garlic (crushed)

  • 400 g Canned Chopped Tomatoes

  • 1 bunch Thyme (roughly chopped)

  • 1 tbsp Sugar

  • 1 pinch Salt and Pepper (to taste)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Rice Stuffed Capsicums

Method

  • Preheat oven to 180C. To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds! Set Aside.

  • Wash capsicums and cut tops off to form lids. (Lids will be used to cover stuffed capsicums). Wash the inside to remove all the seeds.

  • Mix rice with the feta cheese and fill into the capsicums.

  • Heat oil in an oven proof casserole dish, add garlic and saute gently.

  • Place capsicum in the dish and pour the tomatoes over, add thyme and sugar.

  • Place into the oven and bake for 35-40 minutes or until cooked, checking every 5-10 minutes.

  • Lift the capsicums from the backing dish onto a plate and pour the sauce over the top.

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