Stuffed capsicums
“Get some plants on your plate for National Vegetarian Week, writes Natasha Rudra.”
- 4 red capsicums, halved and seeds removed
- 1 cup Sunrice 90 second brown rice
- 3 tomatoes, chopped
- 1 cup Sanitarium Vegie Delights mince
- 2 cloves garlic, crushed
- 2 tbsp basil, chopped
- 2 tbsp parsley, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1/4 cup shaved parmesan cheese
- Reduced fat sour cream
Nothing says fresh like vegetables. Think of bok choy with its glossy deep green leaves, the jewel red of beetroot or the sharp bite of rocket. Now the inaugural National Vegetarian Week aims to bring this joy to thousands of meat-eating Aussies. The campaign, sponsored by the Sanitarium food company, encourages people to try a vegetarian diet for one week.
Method
Pre-heat barbecue hotplate to low. Place capsicum halves on a tray lined with
aluminium foil. Mix rice, tomatoes, mince, garlic, basil, parsley and
vinegar.
Spoon mixture into capsicum shells and drizzle with oil. Place tray
with capsicums on pre-heated barbecue and cook for 10 -12 minutes.
Serve
with parmesan cheese and reduced fat sour cream.
Serves 4.
