Cheesy Stuffed Capsicums Recipe

Have these easy vegie-filled capsicums in the oven in just 10 minutes. Plus, everyone will love the other cheesy topping.

The ingredient of Cheesy Stuffed Capsicums Recipe

• 4 x 200g capsicums 2 yellow 2 red
• 450g pkt microwave brown rice warmed
• 400g can black beans rinsed drained
• 60g 1 3 cup semi dried tomato strips in oil undrained
• 1 small zucchini scratchily grated
• 1 3 cup chopped vivacious continental parsley leaves and stems
• 1 tbsp finely grated lemon rind
• 2 green shallots finely chopped
• 2 garlic cloves crushed
• 60ml 1 4 cup massel vegetable liquid accretion
• 60ml 1 4 cup avocado oil
• 200g pkt feta cubed
• 80g 2 3 cup grated mozzarella
• bought vegan basil pesto to abet
• baby rocket salad to relief

The Instruction of cheesy stuffed capsicums recipe

• preheat the oven to 200c 180c enthusiast forced use a small argumentative knife to cut the tops off the capsicums reserving the lids use a teaspoon to scoop out the seeds and separate the membranes arrange the capsicum shells cut side up in a small roasting pan
• swell the rice beans tomato strips zucchini parsley lemon rind shallot garlic and increase in a large bowl season
• divide the rice mixture in the middle of in the midst of the capsicum shells pressing beside lightly as you fill place reserved lids as regards top drizzle over the oil cover taking into consideration foil
• bake for 25 minutes remove the foil and bake for a further 15 minutes or until the capsicum bombs are just tender
• separate the pan from the oven preheat the grill to medium high cut off surgically remove the lids and divide the feta and mozzarella in the course of the capsicums cook knocked out the grill for 3 minutes or until melted and golden abet like pesto and rocket salad

Nutritions of Cheesy Stuffed Capsicums Recipe

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