Thursday, March 5, 2009
Stuffed Capsicums GF
1/2 cup white rice
1/2 cup quinoa this is optional, I just like quinoa
4 large capsicums red peppers
1 can chopped tomatoes
1 cup frozen vegetables I used stir fry vegetables, but you could use anything
1 teaspoon garlic
1 teaspoon dried mixed herbs
1/4 cup mozarella cheese optional, I didn't use it on my dairy free child's capsicum
Cook the rice and quinoa. I use a rice cooker, but you can use any method you like. Drain well.
Cut the tops off the capsicums. Remove the stem, core and seeds from inside.
In a bowl stir tofether the rice, quinoa, chopped tomatoes, vegetables, garlic and mixed herbs. Season with salt and pepper, if you wish.
Fill the capsicums with the mixture and top with cheese. Place in an ovenware dish and pour 1/4 cup of water into the bottom of the dish. Bake at 200 degrees celsius for around 30-40 minutes.
Delicious and exceptionally cheap when capsicums are in season, like they are here in NZ at the moment. I think this meal cost around $3 in total for 4 people!