Classic Stuffed Capsicum

Serves 5

Stuffing

Ingredients

100g Carrot, diced in 1cm cubes
100g Pumpkin, diced
100g Red onion, diced
100g Dried figs, soaked and diced
150g Tomato (seeds removed)
250g Jasmine rice (half cooked)
1 Bay leaf
2.5g Ground cumin
2.5g ground coriander
2.5g Sweet paprika
1g Five spice
100ml Water
15g Parsley, chopped
15ml Extra virgin olive oil
15g Garlic, chopped
Salt & Pepper to taste

Method
• Sweat onion, carrot and garlic then add the other vegetables
• When vegetables are cooked halfway through, add water, rice and spices
• Keep stirring
• When mixture is completely cooked through add herbs, olive oil and salt & pepper to taste
• Set aside

Capsicum

Ingredients

5 capsicums
1lt tomato juice
1lt water
3 garlic cloves
1 bay leaf

Method
• Add water, tomato juice, garlic and bay leaf in a pot and bring to the boil.
• Cut off top and bottom of capsicum and remove the seeds
• Add capsicum and braise for 5 minutes.
• Remove capsicums from pot & fill with stuffing
• Roast in preheated oven at 180˚c for 3-4 min

To Serve

Place roasted capsicum on a plate and spoon bolognaise sauce around the capsicum

Recipe by Vishal Thakur