Capsicums Stuffed With Rice, Olives and Almonds
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 red capsicums (bell pepper)
- 150 g arborio rice, cooked until al dente
- 4 tablespoons chopped fresh herbs (parsley, chives, basil)
- 15 black olives, stoned and roughly chopped
- 15 almonds, roughly chopped
- salt & fresh ground pepper
- 2 tablespoons extra virgin olive oil
directions
- Preheat oven to 190 Degrees Celsius.
- Cut lid off capsicums and set aside.
- Remove and discard seeds, then place capsicums on baking tray.
- Mix the cooked rice with the herbs, olives and almonds and season well.
- Stuff capsicums with rice mixture and season.
- Drizzle olive oil over.
- Place capsicum lids on top and bake for 20 minutes.
- Serve hot.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.