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Stuffed capsicum


  • 1.5 cups cooked rice

  • 2 red capsicums

  • 1 clove garlic, finely sliced

  • 100g button mushrooms, sliced

  • 100g cherry tomatoes

  • 100g baby spinach leaves

  • 100g Always Fresh Fire Roasted Peppers

  • 1.5tsp Always Fresh Fusions Green Olive Tapenade

  • 2tbsp pepitas

  • 1 Preserved lemon skin, finely chopped

  • Salt and pepper

  • Extra virgin olive oil


  • 1.

    Place a frying pan on to heat with oil, pop in the mushrooms, cook for 1 minute, then add the lemon and garlic and stir. Add the pepitas, fire roasted peppers, tomatoes, tapenade and spinach leaves, then in with the rice. Pop on a lid and cook for a further 3 minutes. Stir through.

  • 2.

    Take the tops off the red capsicums, empty and de-seed. Stuff with the cooked rice mixture and place onto and oven tray. Season with salt and pepper and lightly drizzle with olive oil.

  • 3.

    Place into a preheated oven at 250C for 10-12 minutes.


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Bloody lovely,I'm a diabetic and I found this recipe was just right for me