Simple Rice-Stuffed Capsicums

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.

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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).

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Simple Rice-Stuffed Capsicums

Ingredients:

  • 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

Method:

  1. Preheat your oven to 200C (390F).
  2. 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.
  3. 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.
  4. Remove rice from microwave, drain well, and then stir in cheddar, salt and pepper, spring onions, oregano, and thyme.
  5. 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.
  6. Spoon rice mixture into capsicums, pack it in quite firmly, then return the capsicums to the baking dish and top with their little caps.
  7. Roast for another 10 minutes and serve.

My serving suggestion: Big, green leafy salad and grilled chicken.

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Happy Tuesday everyone!

Tell me, dear reader, how do you make your week-night dinners special? 

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