Stuffed Capsicums with Paprika

Full of colour and flavour, this recipe will be a hit for sure. Play around with the filling to make it just how you like it. This is GOOD.

This recipe is adapted from http://www.tried-and-tested-vegetarian-recipes.com/

Stuffed Capsicums with Paprika:

Ingredients:

4 large capsicums for stuffing (any colours)
1 yellow capsicum, finely diced
1 medium onion, finely diced
half a zucchini, finely diced
2 cloves of garlic, finely chopped (0r more, if you like)
200g brown rice (NOT white rice)
75g grated cheddar cheese
4 teaspoons of smoked paprika
2 vegetable stock cubes (I use Massel)
Good handful of fresh coriander, coarsely chopped
Olive oil

Method:

1. Dissolve a vegetable stock cube in a large pan of boiling water. Add the brown rice and cook for the time indicated on the packet, usually 15-20 minutes. (This can be done in the rice cooker if you prefer)

2. While the rice is cooking, cut the tops off the 4 capsicums to be stuffed. De-seed and cut the tops into small pieces to add in with the rest of the chopped veg. Dissolve the second stock cube in another pan of boiling water and add the whole capsicums. Boil gently for 5 minutes until slightly soft and drain.

3. Also, while the rice is cooking heat a little olive oil in a pan. Add the chopped capsicum, onion, zucchini, garlic and smoked paprika, and cook over a medium heat for about 5 minutes until they start to soften.

4. Drain the cooked rice and return to the pan. Add in the cooked chopped vegetables, the chopped coriander and the grated cheese. Stir well. Fill each of the boiled capsicums with a generous amount of this mixture, pushing down gently between each spoonful.

5. Stand the stuffed capsicums on a baking tray and place in a preheated oven at 180*C for 20 minutes.

Can be served with tomato salsa or just by itself.

NOTES:

* Ensure you select capsicums that have four "feet" or that are extremely sturdy when they stand on their own. This is to avoid them toppling when filled.

* You can add some thinly sliced mushroom and tofu (just a little) and I love to add a handful of pinenuts at the end, just before stuffing.

* Also tastes great if you use parsley when you don't have any coriander.

* The filling tastes great on its own!!

Serves: 4

Rating: - 4.5!

Stuffed Field Mushrooms

This dish has got a bit of everything: iron, zinc, calcium, vitamins, protein, etc!

Stuffed field mushrooms:

Ingredients:

4 large field mushrooms
30g butter
1 leek, sliced
2-4 cloves garlic, crushed
2 tsp cumin seeds
1 tsp ground coriander
1/4-1/2 tsp chilli powder
2 tomatoes, chopped
2 cups mixed frozen vegetables (peas, corn, carrot = fine)
1/2 cup cooked white rice
1/3 cup grated Cheddar Cheese
1/4 cup grated Parmesan Cheese
1/4 cup cashews, chopped

Method:

1. Preheat oven to moderately hot (200*C). Wipe the mushrooms with a paper towl. Remove the stalks and chop them (the stalks) finely.

2. Meanwhile, melt the butter in a pan. Add the chopped mushroom stalks and leek, and cook for 2-3 mins, or until soft. Mix in garlic, cumin seeds, ground coriander and chilli powder and cook for 1 min or until the mixture is fragrant.

3. Stir in tomato and frozen vegetables. Bring to the boil, reduce the heat and simmer for 5 mins. Stir in the rice and season well.

4. Spoon the mixture into the mushroom cups, sprinkle with the Cheddar and Parmesan, and bake for 15 mins, or until the cheese has melted. Scatter the cashews on top to serve.

Serves: 4

Rating: ???