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Stuffed baby capsicums

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • Olive oil, to grease
  • 8 baby red capsicums
  • 1 x 250g pkt Sun Rice Mediterranean-Style Tomato Rice in 90 Seconds
  • 2 shallots, ends trimmed, thinly sliced
  • 1 tablespoon shredded fresh basil


  • 1
    Preheat oven to 180°C. Brush a baking tray with oil to lightly grease.
  • 2
    Cut the tops from the capsicums and reserve. Cut around the seeds and white membrane and discard. Place the capsicums on the prepared tray.
  • 3
    Cook the rice following packet directions. Transfer to a bowl. Stir in the shallot and basil. Divide the rice mixture among the capsicums and replace the tops.
  • 4
    Bake in oven for 15 minutes or until the capsicums are tender and the rice is heated through.

Source: taste.com.au


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