Sun-Dried Tomato and Leek Stuffed Capsicum
Sweet roasted capsicum halves are filled with a savory mixture of softened leeks and intensely flavorful sun-dried tomatoes for a vibrant main dish. Finished with a golden bake, this recipe is comforting, colorful, and elegant enough for weeknights or entertaining.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 200°C and lightly oil a baking dish large enough to hold the capsicum halves snugly.
2. Slice the capsicums in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in the baking dish.
3. Heat the olive oil in a large skillet over medium heat. Add the leeks with a pinch of salt and cook, stirring often, until softened and sweet, about 6 to 8 minutes.
4. Stir in the garlic, chopped sun-dried tomatoes, oregano, and smoked paprika. Cook for 1 to 2 minutes until fragrant.
5. Add the cooked rice or quinoa and pour in the vegetable stock or water. Mix well and cook for another minute until the filling is combined and lightly moist. Season with salt and black pepper, then fold in half of the parsley and half of the cheese.
6. Spoon the filling generously into each capsicum half, pressing it in gently so it holds together. Sprinkle the remaining cheese over the top.
7. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the capsicum is tender and the tops are lightly golden.
8. Let the stuffed capsicum rest for 5 minutes before serving. Finish with the remaining parsley and an extra drizzle of olive oil if desired.
4 large capsicums
2 medium leeks, cleaned and thinly sliced
120g sun-dried tomatoes, chopped
2 tbsp olive oil
2 cloves garlic, minced
1 cup cooked rice or quinoa
60g grated parmesan or vegetarian hard cheese
1 tsp dried oregano
1/2 tsp smoked paprika
Salt, to taste
Black pepper, to taste
2 tbsp chopped parsley
80ml vegetable stock or water
40
45
35
35
35
30
