Stuffed Capsicums

The perfect Winter meal, to serve 4-8 people. With all of the freshest ingredients from Panetta Mercato.

  • 4 capsicums, halved lengthways leaving top intact, seeds and membrane removed
  • 200g Arborio rice
  • 1-2 tbsp olive oil
  • ½ brown onion, finely chopped
  • ½ carrot, diced
  • 1 bunch asparagus, woody ends removed, chopped
  • 1 zucchini, diced
  • 2 tbsp crushed tomatoes or napoletana sauce
  • salt and pepper, to taste
  • ¼ cup water
  • 1 shallot, thin sliced
  • ¼ bunch parsley, chopped
  • 1 egg, beaten
  • handful of parmesan or pecorino cheese
  1. Cook rice as per packet instructions.
  2. Preheat oven to 200°C (180°C fan).
  3. Line a deep baking tray with baking paper.
  4. Heat a frypan over medium-high heat. Add onion and carrot. Cook until it starts to soften.
  5. Add asparagus, tomatoes, salt and pepper.
  6. Reduce heat, cook for a further 5-10 minutes. Turn off the heat.
  7. Add shallots, parsley and rice to vegetable mixture. Season with salt and pepper to taste.
  8. Add eggs and parmesan and mix well. The mixture should be firm, not runny.
  9. Spoon the rice mixture into the prepared capsicums.
  10. Arrange capsicums on the baking tray and drizzle lightly with olive oil.
  11. Cover with foil and bake for 20 mins. Remove foil and bake for a further 10-15 minutes.
  12. Serve two capsicum halves per person with salad as a tasty main or serve one capsicum half per person as a side dish to any meal.
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