Julie's Mediterranean stuffed capsicums
6
Points®
Total time: 50 min • Prep: 5 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium
Crushed garlic
1 tsp
Canned diced tomatoes
1 400g can
Black olives, drained
¼ cup(s)
Sun-dried tomatoes in oil
60 g
Dried herbs
2 tsp
Cooked frozen spinach
100 g
Vegetable stock cube
1 individual
Cooked brown rice
1½ cup(s)
Lemon juice
1 tbs
Red capsicum
4 medium
Reduced fat feta cheese
30 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180℃. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic and cook for 30 seconds, or until fragrant. Stir in tomatoes, olives, sun-dried tomatoes, Italian herbs, spinach, stock and half cup water. Season with salt and pepper. Bring to boil, reduce heat and simmer, uncovered for 10 minutes, or until thickened. Stir through rice and lemon, season with salt and pepper, cook until heated through.
2
Line a baking tray with paper. Spoon rice mixture into capsicums and crumble feta over the top. Bake for 30 minutes or until capsicums are tender.
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