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!
- 13 Feb 2025
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
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!
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 330kcal | 17% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 2.55g | 7% |
| Sugar 4.06g | 4% |
| Fat | |
| Fat 16g | 18% |
| Saturated 7g | 23% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 14mg | 3% |
| Vitamin B1 0.31mg | 25% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 2.31mg | 14% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 140ug | 34% |
| Vitamin B12 0.40ug | 17% |
| Vitamin C 33mg | 36% |
| Vitamin E 0.70mg | 5% |
| Vitamin K 120ug | 103% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 2.64mg | 24% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 310mg | 9% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 2.06mg | 19% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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