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http://www.lifestylefood.com.au/recipes/9632/stuffed-capsicum

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Stuffed capsicum

Ingredients

Method

  • 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.

Notes

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Stuffed capsicum.

 
 

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