Italian Stuffed Capsicums

6
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (181.5 g)
  • Calories 358
  • Total Fat - 14.2 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 14.7 mg
  • Sodium - 483.3 mg
  • Total Carbohydrate - 50.1 g
  • Dietary Fiber - 3.3 g
  • Sugars - 25.9 g
  • Protein - 10 g
  • Calcium - 217.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.2 mg

Step 1

Heat a large, non-stick frying pan over a high heat and add the onion and mince and cook, breaking up mince with a wooden spoon, for about 7 to 10 minutes, or until browned.

Step 2

Stir in rice and stock cube blended with 1 cup water and cover and bring to boil and simmer, covered, for 10 minutes.

Step 3

Remove from heat and stir in zucchini, pesto and half the parmesan and season with salt and pepper.

Step 4

Cut capsicums in half, discarding seeds and membranes and then spoon mince mixture into halves and transfer to an oiled ovenproof dish and sprinkle with remaining parmesan.

Step 5

Cook, uncovered, in a moderate oven (180°C) for about 45 minutes, or until tender.

Tips & Variations


No special items needed.