Rice Stuffed Roasted Capsicums
- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition facts (per portion)
- Calories: 280
- Carbohydrate Content: 7.6g
- Cholesterol Content: 0.15g
- Fat Content: 7.6g
- Fiber Content: 2.6g
- Protein Content: 3.8g
- Saturated Fat Content: 3.4g
- Serving Size: 188g
- Sodium Content: 0.195g
- Sugar Content: 3.8g
Rice Stuffed Roasted Capsicums
Ingredients
- Olive oil - 1 tsp
- Garlic - 1, crushed
- Onion - 1, chopped
- Zucchini - 1, grated
- Tomato - 1, chopped
- Dried oregano - 1 1/2 tsp
- Capsicum - 2 red, large
- Rice - 1 cup, cooked
- Black olives - 10, pitted and sliced
- To serve:
- Garden salad
Instructions
- Preheat the oven to 160˚C fan. Line an oven tray with foil and spray with cooking oil.
- Heat the oil in a pan on a medium-high heat. Cook the garlic and onion for 3 minutes until soft. Add the zucchini, tomato and oregano and cook for a further 2 minutes.
- Slice each capsicum sideways, remove the seeds and place on the baking tray.
- Combine the cooked mixture with the cooked rice and olives, drizzle some extra olive oil, season, and mix to combine.
- Spoon the mix into the capsicums, and top with grated cheddar.
- Bake for 20 minutes. Serve with a garden salad or a side salad of your choice.
