Baked… cheesy… rich and aromatic… indulge in your guilty pleasures this week!
- 4 medium green capsicum
- 1 teaspoon olive oil
- 1/2 cup finely chopped onions
- 2 cups chopped mushrooms
- 1/2 cup chopped fresh coriander
- 1/4 cup crushed peanuts, roasted
- 1 tsp red chili powder
- 1 ½ cups hot cooked rice
- 1 tomato finely chopped
- 1/2 tsp black pepper powder
- 4 cloves garlic, crushed
- 1/4 tsp salt
- 1/2 cup grated cheese ( cheddar / mozzarella )
Preheat the oven to 350°. Cut the capsicum tops off and discard seeds and membranes. Cook them in boiling water for 5 minutes and drain.
Heat oil in a large nonstick pan over medium-high heat. Sauté onions and garlic for 3 minutes. Add mushrooms and sauté until tender. Add coriander, peanuts, tomato and chili powder. Sauté for 3 minutes.Add rice, black pepper and salt and saute for 3 minutes. Spoon rice mixture into each capsicum. Top each capsicum with grated cheese. Place stuffed capsicums in a baking
dish and bake at 350° for 15 minutes.
Serve your flavorful stuffed capsicums piping hot, with all the sumptuous goodness of molten cheese!