Capsicum boats
Discover a delicious and nutritious recipe with our Capsicum Boats! Stuffed with a flavorful mix of white rice, fresh vegetables like red onion, cherry tomatoes, and carrot, and topped with a heavenly blend of cheddar and parmesan cheese, these capsicum boats are perfect for a wholesome meal. Enhanced with the freshness of parsley and chives, this dish promises a burst of flavors in every bite. Ideal for family dinners or meal prep, try this quick and easy recipe for a satisfying culinary experience!
Cook time 60 min
Prep time 15 min
Ingredients:
3/4 cup white rice1 tbsp olive oil
1 red onion
2 cherry tomatoes
1 carrot
1/2 bunch fresh parsley
1/3 cup chives
1/2 cup grated parmesan cheese
1 cup cheddar cheese
1/3 cup red pepper
Capsicum boats are a delicious and visually appealing dish that's perfect for any meal. This recipe combines the vibrant flavors of fresh vegetables with the richness of cheeses, creating a harmonious blend that is both satisfying and nutritious. Ideal for both family dinners or entertaining guests, capsicum boats are sure to be a hit!
Instructions:
- Rinse the white rice under cold water.
- In a medium saucepan, bring 1 1/2 cups of water to a boil.
- Add the rice, reduce heat to low, cover, and let simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.
- Fluff the rice with a fork and set aside.
- While the rice is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the finely chopped red onion and diced carrot. Sauté for about 5 minutes or until the vegetables are soft.
- Add the halved cherry tomatoes and finely diced red pepper to the pan. Cook for an additional 3-4 minutes.
- Stir in the chopped parsley and chives and cook for another minute. Remove from heat.
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked rice, the sautéed vegetables, and half of the grated parmesan cheese. Mix well.
- Cut the capsicums in half lengthwise and remove the seeds and membranes to create "boats."
- Place the capsicum halves on a baking sheet lined with parchment paper.
- Spoon the rice and vegetable mixture evenly into each capsicum half.
- Sprinkle the remaining parmesan cheese and the shredded cheddar cheese over the stuffed capsicum halves.
- Place the baking sheet in the preheated oven.
- Bake for about 20-25 minutes or until the capsicums are tender and the cheese is melted and golden brown.
- Remove from the oven and let cool for a few minutes.
- Garnish with extra chopped parsley or chives if desired.
- Serve warm.
Tips:
- Use fresh and crisp capsicum to ensure they hold their shape well during the cooking process.
- You can add or substitute other vegetables like corn, peas, or zucchini for extra flavor and nutrition.
- For a spicier version, consider adding diced jalapeños or a pinch of chili flakes.
- Cook the rice ahead of time and let it cool slightly before mixing it with other ingredients for better texture.
- To enhance the flavor, consider roasting the capsicums slightly before filling them.
- Make sure to finely chop the vegetables for a more uniform filling.
These capsicum boats make an excellent appetizer or a main course that stands out for its flavor and presentation. With the combination of cooked rice, fresh vegetables, and melted cheeses, this dish provides a delightful eating experience. Enjoy the balance of textures and tastes, and feel free to experiment with different fillings to suit your taste.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 13g
Carbohydrates 44g
Fiber 2.55g
Sugar 4.06g
Fat 16g
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