An excellent dish for guests, a simple rice salad is stuffed in sweet capsicums, topped with cheese and baked. You can do without the cheese for a healthier option. Serves 4. Recipe by Mervyn Phan.
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Ingredients: 4 large yellow capsicums that are able to stand upright; 2 cups cooked rice; 80g French beans; 100g canned corn kernels; 1 large tomato, seeded and diced; 4 tablespoons extra virgin olive oil; Salt and pepper, to taste; 10g coriander, minced; 100g shredded cheese (optional).
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Preheat the oven to 180°C. Blanch the French beans in slightly salted boiling water for 30 seconds before draining and dicing. In a large mixing bowl, add the rice, diced French beans, corn kernels, diced tomato, olive oil, coriander and stir to combine. Add salt and pepper to taste.
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Carefully slice the top of the yellow capsicums off and reserve the tops as garnishes. With your fingers, remove most of the seeds and white membrane in the core of the capsicums. Tap out all any remaining seeds.
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Stuff each capsicum with the rice salad. Top off with the shredded cheese if desired.
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Top off with the shredded cheese if desired.
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Bake in the preheated oven for about 20 minutes until the capsicum turns slightly soft or when the cheese starts browning.