Vegetarian Stuffed Capsicum

Vegetarian Stuffed Capsicum


4 large red capsicums

2 shallots, sliced

100g green beans, topped, tailed and sliced

20g butter

1 cup long grain rice, rinsed well

1 tablespoon wild rice

1 ½ cups vegetable stock

310g can corn kernals

1 tablespoon chopped fresh coriander

2 tablespoons pine nuts

Step by step

  • Cut a large, circular hole in the top of each capsicum to remove the stalk. Scrape out the seeds. Set aside.
  • In a large microwave safe glass bowl, combine the remaining ingredients, except the coriander and pine nuts. Cook for 12 -15 minutes on MEDIUM HIGH (70%), until the rice is cooked. Stir once during cooking.
  • Place pine nuts on paper towel on a microwave safe plate. Cook on HIGH (100%) for 2-3 minutes, stirring every 30 seconds until toasted.
  • Stir the coriander and pine nuts through the rice mixture and spoon into each capsicum.
  • Place the stuffed capsicums in a shallow microwave safe dish. Cook for 5-7 minutes on MEDIUM HIGH (70%), rotating half way through.
  • Serve as an accompaniment to a main meal, or on its own with a green salad.

Serves 2

All Recipes with Sharp Microwave Ovens