Renae Smith1 Comment

Stuffed Capsicums

Renae Smith1 Comment
Stuffed Capsicums

I've recently discovered the incredibly talented Michelle Sanchez and wanted to share some of her recipes as they're all perfect for the home cook, but with a huge focus on fresh ingredients - a lot that Michelle actually grows herself. She also photographs the food (talent much?) and I strongly recommend giving her a follow HERE.

  • 6-8 small capsicums

For tomato sauce:

  • 2 tbsp olive oil
  • 800g tinned, crushed tomatoes
  • ½ onion, diced
  • 1 garlic clove, crushed
  • 1 tsp thyme leaves
  • 1 tbsp parsley leaves, chopped
  • 1 tbsp basil leaves, roughly torn
  • ¼ cup red wine

or stuffing:

  • ½ cup semi-dried tomatoes, chopped
  • ½ onion, diced
  • 1 garlic clove, crushed
  • ¼ cup pine nuts
  • ¼ cup rice
  • ¼ cup cracked freekeh
  • 2 tbsp olive oil
  • 120g grated mozzarella
  • 3 mushrooms, diced

Top with fresh basil leaves

  1. re-heat the oven to 200 degrees Celsius.
  2. Place the freekeh in a small saucepan with 1 cup of water. Bring to the boil. Reduce the heat to low and cover with a lid. Simmer for 15 minutes. Set aside.
  3. Cut out the tops of each capsicum and scoop out the seeds. Rinse out any remaining seeds with water. Set aside. Discard the tops.
  4. Pour 2 tbsp of olive oil into a large, deep oven proof skillet and place over medium-high heat. When the oil is hot, add ½ diced onion and sauté for 1-2 minutes until soft. Add the garlic, thyme, parsley and basil and stir for around 30 seconds. Add the red wine for a further 30 seconds. Add the tinned tomatoes and season to taste. Place the lid on, reduce the heat and simmer for 15-20 minutes. Set aside.
  5. Add 2 tbsp of olive oil to another saucepan. Place over medium-high heat. When the oil is hot, add ½ diced onion and sauté for 1-2 minutes. Add 1 garlic clove and stir for a further 30 seconds. Add the mushrooms and sauté for a couple of minutes until they soften. Pour in the rice and par-boiled freekeh. Stir to coat then add 1 cup of water. Reduce the heat to simmer. Place the lid on and simmer for 10 minutes or until the water has been absorbed. Season with salt and pepper, add the pine nuts and semi-dried tomatoes and stir together well. Allow to cool. Add the mozzarella and stir to combine.
  6. Fill each of the capsicums with the rice/freekeh filling. Place them upright into the tomato sauce, leaning them against each other so they don’t tip over. Scoop some of the tomato sauce over the capsicums. Place the lid back on and bake in the oven for 40 minutes.
  7. Top with extra basil leaves.

Makes 6-8