Make Stuffed Capsicums

Do you need a healthy idea for dinner or a side dish? This recipe can either be a main or a little something extra.

As you know I am undertaking the 12 week program from Body Beyond Birth, and wanted to try some of their tasty looking recipes.

I decided to make the following, Rice & Bean Stuffed Capsicums

 

NOTE: Just so you know I realised after purchasing all the ingredients that the online recipe can be altered for the number of people who you would be cooking for. I only used 2 capsicums cut in half to not make too much for an individual meal. However I did end up with a lot left over and that went in the fridge for the next night’s dinner.

The following ingredients are for 4 people. If you need to change this. Click on the number and change it with the up or down arrow on the link above for the recipe.

 

Ingredients

• 1 1/3 cup cooked brown rice
• 1 1/2 small zucchini diced
• 3/4 small red onion diced
• 4 red capsicums
• 1 cup kidney beans drained & rinsed
• 3 1/2 tablespoons of heaped fresh coriander finely chopped
• 1 1/2 teaspoon lemon rind
• 3 1/2 tablespoons pine nuts
• Salt & pepper
• 2 tablespoon olive oil + splash for cooking

 

I substituted the following: Instead of coriander I used parsley, due to hubby hating it. Instead of purchasing pine nuts I used almonds due to having them already. I added some parmesan cheese to the top of the capsicum so that it would add to the flavour and give a nice consistency.

Jackie from Body Beyond Birth told me that you need to pick food choices that work for you. If you don’t make things from scratch all the time it will be hard to keep up. Eat well and incorporate it into your every day life.  Make it easy for you.

Instructions

1. I put my oven on to 180 degrees as my oven is gas is old and funny. The instructions on the recipe say 150 for an electric oven. Make sure to your line your baking tray.
2. I halved and cleaned out my capsicum pieces. I like to make sure that they are ready.
3. Cook brown rice, drain, pour back into pot & cover off heat for 10 minutes.
4. Cook zucchini & onion in a fry pan with a splash of olive oil on medium-high heat for a few minutes
5. Once softened & starting to brown, take off heat & set aside.
6. Combine all ingredients together except capsicums.
7. Spoon mixture into capsicums.
8. I added parmesan cheese and left off the olive oil drizzle in the recipe.
9. Bake for 30-40 minutes until soft & cooked through
10. Serve immediately

 

I know I added some things to this dish and it was not exactly as listed. It tasted amazing and the addition of the lemon rind made it have an extra burst of flavour. Having the almonds made it have a nice texture and it was a great addition to a fabulous and easy dish.

Making it a main meal option

If you would like to make this as a main meal you can.

You can add mince or meat if you are not vegetarian. One good tip is to make sure that the capsicum pieces are a little bigger if it is a main meal, or have a few more if smaller.

You can play with what you add to the stuffing for the capsicums, and have different fillings for different menus. You could have a totally vegetarian dish and then switch it up by maybe adding some cheese in the stuffing mixture, or say shredded chicken and other root vegetables. The choices are endless and you can be as creative as you like.

 

I hope this helps with some dinner ideas or maybe for lunch? You can have it for both. This is super easy dish and helps to make sure that you are getting more vetables in your diet. Well I suppose it depends on what you put in the stuffing.

Happy cooking!