Roasted Stuffed Capsicums (Bell Peppers)
Recipe type: Lunch
Ingredients
- 200 g (1 cup) quinoa & brown rice mix (or 100 g of each)
- 1 tablespoon butter
- ¼ teaspoon Saffron powder
- 150 g (3/4 cup) bacon pieces
- 60 g (½ cup) of gluten free breadcrumbs
- 2 teaspoons finely chopped fresh parsley (or partially dried parsley)
- 125 g (1 cup) grated Parmesan cheese
- 150 g (1 cup) crumbled feta cheese
- 4 medium/large red capsicums (bell peppers)
- Salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven 180º C (around 350 F)
- Cook the rice and quinoa mix according to the instructions on the packet
- Melt the butter gently in a saucepan
- Add the saffron
- Fry the bacon in the butter until partially cooked (not too crispy)
- Mix the cooked quinoa & rice mixture to the bacon and cook it on low for a couple of minutes
- Cool it down for 10 minutes
- Combined all of the feta cheese and half of the Parmesan cheese in the mixture
- Wash 4 medium/large size capsicums (peppers), cut them in half including the green stalk part so that it seals the hole; remove the seeds and white ridges with a teaspoon
- Stuff each half of the capsicums (peppers) with the prepared mixture
- Mix together the remaining half of Parmesan cheese, breadcrumbs and parsley
- Sprinkle the breadcrumbs mixture on the top of the stuffing
- Salt and pepper to taste
- Put the capsicums (peppers) in an oven dish which has been covered with oven proof paper
- Drizzle the capsicums with extra virgin olive oil
- Bake for around 30 minutes or until the breadcrumbs top has a nice golden colour
