I don’t know if I can even really call this a recipe. It was that simple. But since dinner plates were licked clean and I have the extra capsicum tucked carefully into my lunch box for today’s midday nourishment, I feel that I should share. I have come to the conclusion that sometimes you need an easy recipe like Simple Rice-Stuffed Capsicums to brighten up a week-night dinner. A recipe that you can pull out that doesn’t take too much effort, but makes the everyday into something special. That is the key to a thoroughly nourished life after all.
I used some little baby capsicums that I found at the farmer’s market on Saturday morning. About half cup capacity each they were the perfect size for filling with rice and serving alongside chicken that I seasoned with paprika, salt and pepper (for Mama and Dad), and Greek salad (for all of us).
Simple Rice-Stuffed Capsicums
- 4 baby capsicums, about half cup capacity each
- 1 cup basmati rice
- 1/2 cup grated sharp cheddar
- Healthy sprinkle salt and black pepper
- 2 spring onions, thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Preheat your oven to 200C (390F).
- Cut tops off capsicums, scoop out membranes and seeds and place capsicums bottom-side down in a ceramic baking dish. Include the tops as well. They look so cute served with the tops on. Roast capsicums for 20 minutes or until fork tender.
- While the capsicums are roasting, cook rice. Combine rice in a microwave-proof container with 2 cups water and microwave on high for 10 minutes, stirring half way through the cooking time.
- Remove rice from microwave, drain well, and then stir in cheddar, salt and pepper, spring onions, oregano, and thyme.
- Once capsicums are cooked, being very careful because they are very hot, tip out the liquid that will have pooled in the bottom of the capsicum cup.
- Spoon rice mixture into capsicums, pack it in quite firmly, then return the capsicums to the baking dish and top with their little caps.
- Roast for another 10 minutes and serve.
My serving suggestion: Big, green leafy salad and grilled chicken.
Happy Tuesday everyone!
Tell me, dear reader, how do you make your week-night dinners special?