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recipes |
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Stuffed Capsicums |
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Ingredients |
Method |
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2 onions 1 large carrot 3 tomatoes 6 mushrooms 1 small eggplant 3 tablespoons parsley 10 tablespoons rice 10 tomatoes or capsicums, for stuffing ½ cup oil 1 cup water |
Chop the onions, carrot, tomatoes, mushrooms, eggplant and parsley finely. Clean the ten tomatoes or capsicums by slicing near the top and scooping out the pulp. Heat the ½ cup oil in a fry pan, and fry all the finely chopped ingredients for 5 minutes. Add the rice (uncooked) to the mixture. Add salt and pepper to taste. Spoon this mixture into the hollow tomatoes or capsicums. Place the tomatoes/capsicums on a baking tray, adding one cup of water. Bake in a hot oven (200 degrees Centigrade) for one hour (until the rice is cooked). It may be necessary to add more water during the cooking process. |
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