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Dinner Inspiration: Cheesy Basil and Rice Stuffed Capsicums.

Dinner Inspiration: Cheesy Basil and Rice Stuffed Capsicums.
Dinner Inspiration: Cheesy Basil and Rice Stuffed Capsicums.
Carly Jacobs

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  I'm not a vegetarian but I do like to consume meat responsibly, which means we tend to have a few meatless meals per week in the Smaggle house. I noticed that red capsicums have been looking gorgeous in the supermarket recently so I decided to make some good old fashioned Italian rice stuffed capsicums. They've become such a favourite that we've had them twice already this week!  
Cheesy Basil and Rice Stuffed Capsicums.
 
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Recipe type: Vegetarian
Cuisine: Italian
What You Need
  • 4 large red capsicums
  • 3 cloves of crushed garlic
  • 1 brown onion
  • 1 finely diced eggplant
  • 8 finely chopped button mushrooms
  • 2 packets of white heatable rice
  • 2 cups of chicken stock
  • 1 bunch of finely chopped basil
  • 1 cup of low fat grated cheese
  • Olive oil
What You Do
  1. Pre-heat oven to 220 degrees celsius. Cut the top off the capsicums and scoop out the inside membrane and seeds and discard. Place capsicums on a baking sheet and roast in the oven for about 20 minutes or until tender. Remove from oven and pre-heat the grill.
  2. While the capsicums are roasting, heat olive oil in a pan and cook onion and garlic for few minutes until soft. Add the diced eggplant and cook for a further 3 to 4 minutes. Add rice and mix through. Add stock and bring the pan to a simmer. Keep simmering for around 10 minutes or until all the liquid has soaked up. Stir occasionally.
  3. Stir in the basil and a handful of shredded cheese. Spoon the rice mixture evenly between the capsicums and top with shredded cheese. Grill for 2 to 3 minutes or until cheese has melted.

 

This is a super easy and very adaptable recipe. You can use anything from minced chicken or beef to cauliflower and brocolli. Get creative with your stuffings and you’ll never get bored of this dish. Plus it reheats beautifully the next day, just pop it in a container and take it with you to work. I’m stoked because we had these for dinner two nights ago (with chicken mince and mushrooms instead of eggplant) and Mr Smaggle forgot to eat his for lunch. Sucker. That capsicum is MINE! *insert evil laugh*

What’s your favourite reheat-able dinner that’s perfect for left over lunches? Do share in the comments!

6 Comments

6 Comments

  1. Fiona 11 years ago

    Yum! I love a stuffed capsicum! I often slice them in half rather than having a whole one, and then fill with chilli con carne. Yum yum yum! Will definitely get onto this.

    Reply
  2. Ask a Toddler 11 years ago

    Delicious. I always askatoddler.com to see what’s cooking next! Thanks for the yummy post.

    Reply
  3. Magatha May 11 years ago

    I love taking some left over stirfry and using it in a salad the next day for lunch… so tasty

    Reply
    • Author
      Smaggle 11 years ago

      Oh me too! I love doing that!

      Reply
  4. Anonymous 11 years ago

    I tried this last night and moaned so hard from sheer joy that I sounded like a cow in a paddock!

    Reply

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