Capsicums Stuffed With Rice, Olives and Almonds
Ready In: 30 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off