• Katie Lolas

Vegan Brown Rice Stuffed Capsicums

This recipe uses simple ingredients that together create a flavourful and nourishing meal that will leave you wanting more with every bite. The bonus is, that they will last up to a week in the fridge and taste even better served cold


Ready in: 2.5hrs

Makes: 6 stuffed capsicums


Ingredients

  • 6 large red capsicums, seeds & membrane removed and stork or ‘top hat’ cut out

  • 4 1/2 cups brown rice, rinsed and soaked in water overnight

  • 5 tomatoes, diced

  • 1 cup parsley, finely chopped

  • 1 cup mint, finely chopped

  • 1 1/2 cup green shallots, finely chopped

  • 1 x 400g can chickpeas, rinsed and drained

  • 2 cups tomato juice

  • Extra virgin olive oil

  • Salt and pepper

  • 1 tbsp ground pimento allspice

Method

Step 1. Preheat oven to 200C. In a large bowl, add the soaked, rinsed, and drained brown rice, chickpeas, tomatoes, parsley, mint, and shallots. Drizzle the filling mixture with olive oil, add the pimento allspice, and season with salt, pepper and mix thoroughly


Step 2. Place capsicums standing upright in a deep baking dish. Divide the filling mixture between the capsicums. Do not overfill


Step 3. In a small bowl add the tomato juice, ½ cup of water, and season with salt. Using a tbsp, divide the juice evenly inside each capsicum


Step 4. Fill the bottom of the baking dish with 2cms worth of water, seasoning the water with a sprinkle of salt


Step 5. Cover the baking dish tightly with foil and pierce 6-7 breathing holes with a knife. Bake for 2hrs or until capsicums have softened and skins start to darken



Notes:

  • Cook any additional filling in a rice cooker for an excellent side dish.

  • Capsicums can be served either hot or cold, but I prefer them cold 👌

  • Brown rice must be soaked overnight to soften otherwise it won't cook through and may be dry.

  • You could add crumbled feta or shredded tasty cheese to the filling for a vegetarian option.

Storage:

Refrigerate in an airtight container for up to a week


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