Capsicums were on special this week, so I decided to try something new and stuff them. Originally, I'd been thinking a bit of a Mexican-style, but went down the Moroccan path instead (stay tuned, I still want to try Mexican ones soon!)
I loved the result, as did the whole family! Beautiful flavours, something different for presentation and the crunch of the nuts and seeds really lifts it. These are super healthy too and packed full of vegetables from Charlies - give them a go!
Ingredients (serves 4)
4 medium-large capsicums (any colour is fine!)
olive oil spray
1 onion
1 clove garlic, crushed (or 2 teaspoons of this amazing product I've found called "garlic love"!)
2 teaspoons Moroccan seasoning
1 tomato, chopped finely
3 cups cooked brown rice
1 carrot, grated
1/2 cup corn kernels
1/2 cup seed & nut mix (mine was pepitas, sunflower seeds and almonds)
1/4 cup cranberries or currants
Method
Preheat oven to 200 degrees Celsius, fan-forced.
Slice tops off capsicums and scoop out seeds and flesh. Place on a tray lined with baking paper. Spray lightly with olive oil. Bake for 20 minutes, until soft and golden.
Meanwhile, heat a wok or medium pan over medium heat. Spray with olive oil. Add onion and garlic and saute for 5 minutes, until soft.
Add Moroccan season and cook for 1 minute. Add tomato and cook for a further minute.
Add cooked rice, carrot and corn and stir well to combine. If the mixture is fairly dry, add up to 1/2 cup water.
Stir through seeds, nuts and dried fruit, then scoop into capsicums. Replace the tops and serve.
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