Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 6.56 dollar
Difficulty level: 0 out of 4
10 Ingredients
Number of servings
4
- 4 large red capsciums
- 2tablespoons extra virgin olive oil
- 1 lemon, zested, juiced
- 2 cups cooked brown rice
- 1 red onion, finely chopped
- 250grams Woolworths zucchini spaghetti
- 80grams Greek-style feta, crumbled
- 1/2 cup pine nuts, toasted
- 1/2 cup currants
- 1/2 bunch continental parsley, leaves picked, finely chopped
Description
Fun enough for a Saturday night and easy enough for a midweek dinner, you won't be able to get enough of this rice salad-stuffed capsicum recipe.
Method
Step 1 of 2
Preheat a barbecue grill or chargrill pan over medium heat. Lightly brush capsicums with half the oil. Cook capsicums, turning, for 15 minutes or until charred and tender. Set aside to cool slightly. Slice tops from each capsicum. Reserve tops. Scoop out and discard seeds and membrane.
Step 2 of 2
Place lemon zest, lemon juice and remaining oil in a large bowl and whisk to combine. Season with pepper. Add rice, onion, zucchini, feta, pine nuts, currants and parsley, and toss to combine. Fill capsicums with rice mixture and top with capsiucm tops. Serve.
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