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Rice Pilaf stuffed capsicums

Method

  • Preheat oven to 170°-180°C fan forced (190°-200°C normal).
  • Cut a slice, lengthways, off the top of each capsicum. Then carefully cut out the ribs and seeds and place on a lightly oiled oven tray, skin side down.
  • Heat a little oil in a heavy-bottomed pan and gently saute the onion and garlic until reasonably tender. Add the curry paste and mix well to toast. Then add the rice and briefly toss to coat well. Pour in stock to just cover, turn the heat right down and gently simmer for about 20 mins until the rice is cooked. 
  • Then add the raisins, coriander, mint and lemon zest and juice to the rice. Stir well and taste for seasoning.
  • Spoon the rice into the capsicums, being careful not to over stuff, loosely cover with foil and cook in the oven for about 20 mins, adding a little stock to the pan if needed. Then remove the foil and continue cooking until the capsicums are tender. 
  • Serve with a simple green salad on the side.

Ingredients

  • 4-6 large red capsicums
  • olive oil
  • 1 onion, chopped
  • 1-2 garlic cloves, crushed
  • 1 heaped tbsp curry paste
  • 250 gm Basmati (long grain) rice, rinsed & drained well
  • vegetable stock
  • 2-3 tbsp raisins
  • 1 heaped tbsp chopped fresh coriander
  • 1 heaped tbsp chopped fresh mint
  • grated rind & juice of 1 lemon
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm