Harlequin stuffed capsicums
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Prep Time
20 Minutes
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Cook Time
30 Minutes
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Yield
3
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Difficulty Level
Easy
Ingredients
- 1 x 185g can Safcol Tuna in oil Italian style, drained
- 3 large coloured capsicums red, yellow and green
- 2 cups half cooked brown rice
- 1 small red chilli deseeded and finely sliced
- 1 medium red onion finely diced
- 2 medium cloves garlic crushed
- 2 tablespoons finely chopped flat leaved parsley
- 25g grated Parmesan (optional)
- 1 tablespoon of olive oil and a little for drizzling
- sea salt and freshly ground pepper to taste
for the sauce
- 1 400g can crushed tomatoes
- ½ cup of water
- 2 teaspoons sambal oelek
- sea salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 180°C
- Take three large capsicums slice them all in half place 4 of the halves in an ovenproof dish. We used two red halves and 1 each of the yellow and green.
- Drizzle with olive oil and bake in the oven for about 15minutes until they’ve just started to soften.
- Meanwhile make the filling. Dice the remaining half of the yellow and green capsicums.
- In a medium frying pan on a moderate heat add the olive oil and the diced onion and sweat for about 3-4 minutes until just changing colour.
- Add the diced capsicum and cook for another 2 -3 minutes then the garlic and chilli and cook till fragrant. Finally add the rice, parsley and drained tuna season to taste.
- Pile the filling high in each of the capsicum halves and top with a light sprinkle of grated Parmesan. Use a medium bowl to combine the canned tomatoes, water and sambal oelek, season to taste.
- Pour it round the filled capsicums and bake for about 30 minutes until the sauce is bubbling and the capsicum filling is lightly browned and the capsicums are mouth-wateringly tender. Serve with a crisp green salad.
| Servings: | 3 |
| Ready in: | 50 Minutes |
| Course: | Lunch, Dinner |
| Recipe Type: | Bakes |
| Ingredient: | Tuna |
Harlequin stuffed capsicums
Our Harlequin stuffed capsicums are extremely tasty and very colourful. This recipe works equally well as midweek dinner, or a weekend treat. Try making double quantities to have two easy weekday meals!
Tips
You can use this mixture to stuff any vegetable you like including eggplants, large tomatoes or zucchini.
Stuffed peppers is a dish which exists in different names and forms around the world. Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually, piquillo peppers are used. The fillings vary from Manchego cheese to chicken or cod in a red sauce; chicken likely being the most popular recipe. In India, stuffed peppers (Bharvan Mirch or Bharva Hari Mirch) are one of several stuffed vegetable (Bharvan subji) dishes. It consists of bell peppers stuffed with cooked meat, potatoes, and onions and seasoned with chilli, turmeric, coriander, cilantro, salt, and lemon juice. The peppers are then either browned in a Tava (frying pan) or baked in an oven until the peppers are scorched.
