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!
- 21 May 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. | |
More recipes
Pea & coriander soup
Perfectly blended with vegetable broth and olive oil, this simple yet flavorful soup is light and nutritious, ideal for any time of the year.
06 Apr 2025Fennel, olive and dill omelet with goat cheese
Perfectly seasoned with black pepper and salt, this gourmet omelet is a breakfast or brunch favorite that’s both healthy and delicious.
01 Apr 2025Slow cooker cuban salsa chicken with paprika, black pepper, garlic and onion
Perfect for a fuss-free, delicious meal.
04 Mar 2025Slow cooker chicken stroganoff
Ready your slow cooker and enjoy a classic dish that's full of robust taste and creamy texture.
08 May 2025Skillet pasta with sun dried tomatoes, walnuts and feta
Perfect for a quick and nutritious meal.
28 Mar 2025Cheesy pumpkin bake
Perfect as a comforting side dish or a hearty main course, this bake is an easy and delicious way to enjoy the seasonal produce.
08 Jun 2025Vegetable stir fry
Tossed in a savory mix of olive oil, soy sauce, and chili sauce, this quick recipe is perfect for a nutritious meal.
05 Apr 2025