Vegan mediterranean-stuffed capsicums


Recipe may contain peanuts, tree nuts, milk, fish and shellfish.

A quick and easy dinner you can prep in 10 minutes, this plant-based meal is full of beans! Plus, they’re only $5.45 per serve.

12 Ingredients

  • 4 x 200g capsicums (2 yellow, 2 red)

  • 450g packet microwave brown rice, warmed

  • 400g can black beans, rinsed, drained

  • 60g (1/3 cup) semi-dried tomato strips in oil, undrained

  • 1 small zucchini, coarsely grated

  • 1/3 cup chopped fresh continental parsley leaves and stems

  • 1 tbsp finely grated lemon rind

  • 2 green shallots, finely chopped

  • 2 garlic cloves, crushed

  • 60ml (1/4 cup) Massel Vegetable Liquid Stock

  • 60ml (1/4 cup) avocado oil

  • Bought vegan basil pesto, to serve

4 Method Steps

  • Step 1

    Preheat oven to 200°C/180°C fan forced. Use a small sharp knife to cut the tops off the capsicums

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    (4 x 200g capsicums (2 yellow, 2 red)), reserving the lids. Use a teaspoon to scoop out the seeds and remove the membranes. Arrange the capsicum shells, cut-side up, in a small roasting pan.

  • Step 2

    Combine the rice (450g packet microwave brown rice, warmed), beans (400g can black beans, rinsed, drained), tomato strips (60g (1/3 cup) semi-dried tomato strips in oil, undrained), zucchini (1 small zucchini, coarsely grated), parsley (1/3 cup chopped fresh continental parsley leaves and stems), lemon rind (1 tbsp finely grated lemon rind), shallot (2 green shallots, finely chopped), garlic (2 garlic cloves, crushed) and stock (60ml (1/4 cup) Massel Vegetable Liquid Stock) in a large bowl. Season.

  • Step 3

    Divide the rice mixture among the capsicum shells, pressing down lightly as you fill. Place reserved lids on top. Drizzle over the oil (60ml (1/4 cup) avocado oil). Cover with foil.

  • Step 4

    Bake for 25 minutes. Remove the foil and bake for a further 15 minutes or until the capsicum shells are just tender. Top filling with pesto (Bought vegan basil pesto, to serve) and replace lids to serve.

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Recipe Notes

  • Not only do capsicums work well as a container, stuffing them is a great way to use the whole vegetable, top and all.
Image by Guy Bailey

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