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Stuffed Halloween Capsicums

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Ingredients:
 8 medium sized capsicums, any colour
 350g McKenzie’s Pulse Plus – Peas + Long Grain Rice
 2 tbs oil
 1 brown onion, finely sliced
 4 rashers of bacon, diced
 3 garlic cloves, finely chopped
 1 tsp dried thyme
 1 cup chopped tinned tomatoes
 1 tsp paprika
 100g feta, crumbled
 ½ cup parsley, chopped
 McKenzie’s Australian Natural Sea Salt Large Grinder, to taste
 McKenzie’s Whole Black Peppercorn Large Grinder, to taste
Method:
1

Prepare each capsicum by carving off a lid and a face (eyes, nose and mouth) and removing any seeds and membrane from the centre.

2

Prepare Pulse Plus mix as per package directions. Rinse and drain then combine in a pot with 4 cups of water. Bring to a boil, reduce heat and simmer for 17 minutes until rice and lentils are just tender. Set aside to cool slightly.

3

Preheat oven to 180°C (fan forced). Heat oil in a frypan, add onion, bacon, garlic and thyme. Cook for 4-5 minutes until the onion is tender. Stir in tinned tomatoes and paprika and cook for another 5 minutes. Add the Pulse Plus mix, feta and parsley. Gently combine and season well with salt and pepper.

4

Arrange capsicums in a baking tray and fill them with the rice mixture. Drizzle with a little olive oil, replace the tops of the capsicum and bake for 50 minutes until the capsicums have cooked through.