Stuffed Capsicums
Cradled inside these vibrant capsicums is a delicious filling of vegetables, tempeh, rice and herbs. You can use any colour capsicums you like or choose a mix of colours to bring a pop of colour to your summer table.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 6 large capsicums
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 4 cloves garlic, minced
- 300 g plain tempeh, roughly chopped
- 150 g zucchini, diced
- 150 g pumpkin, finely diced
- 150 g mushrooms, chopped
- 1 tsp dried oregano leaves
- 1 tsp dried basil leaves
- Pinch of chilli flakes (optional)
- 400 g can diced tomatoes
- 1 cup cooked rice
- Salt, to taste
- Freshly ground black pepper to taste
- Handful of vegan cheddar
How do I make it?
- Preheat oven to 180C.
- Cut tops off capsicum and scoop out seeds. Place on a lined baking tray and set aside.
- Heat oil in a large frying pan over medium heat. Add onion, garlic, and tempeh and cook for 5 minutes, then add zucchini, pumpkin, mushrooms, oregano, basil, and chilli flakes and cook for 3 minutes, stirring frequently. Add diced tomatoes, rice, salt and pepper, and cook for a further 2 minutes.
- Remove from heat and stuff capsicums with the mixture, pushing down to pack the mixture in. Sprinkle the top of each capsicum with a little vegan cheddar.
- Cover capsicums with foil and bake in oven for 40 minutes, then remove foil and cook for 10 minutes uncovered.
- Remove from oven and serve immediately.
