Stuffed Green Capsicums Recipe
Ingredients
| Green capsicums 4 | ||
| Oil | 3 Tablespoon | |
| Butter | 60 Gram | |
| Rice | 125 Gram | |
| Chicken stock or water and chicken stock cube 785 ml | ||
| Onion | 1/2 , finely chopped | |
| Mushrooms | 60 Gram, chopped | |
| Cooked ham | 125 Gram, finely chopped | |
| Tomato Paste | 2 Tablespoon | |
| Chopped parsley for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove tops of capsicums and reserve.
Remove pith and seeds.
Place capsicums in boiling water, add 1 tablespoon oil and leave for 5 minutes, drain well and dry.
Place a small piece of butter in each capsicum (using half the butter) and season well.
Melt remaining butter in a frying pan.
Add the rice and fry until golden.
Cover with 470 ml (3/4 pint) chicken stock and cook, stirring constantly, until the mixture comes to the boil.
Reduce heat, cover pan and cook slowly for 30 minutes, adding a little more chicken stock if necessary.
Saute the onion and mushrooms in remaining oil and add to rice mixture.
Mix in the ham, season to taste with salt and pepper and place in the capsicums.
Replace capsicum caps and place in a shallow ovenproof casserole.
Blend tomato paste with remaining stock, pour over the stuffed capsicums and bake in a moderate oven for 30-40 minutes, or until cooked, basting frequently.
Sprinkle with chopped parsley.
Remove pith and seeds.
Place capsicums in boiling water, add 1 tablespoon oil and leave for 5 minutes, drain well and dry.
Place a small piece of butter in each capsicum (using half the butter) and season well.
Melt remaining butter in a frying pan.
Add the rice and fry until golden.
Cover with 470 ml (3/4 pint) chicken stock and cook, stirring constantly, until the mixture comes to the boil.
Reduce heat, cover pan and cook slowly for 30 minutes, adding a little more chicken stock if necessary.
Saute the onion and mushrooms in remaining oil and add to rice mixture.
Mix in the ham, season to taste with salt and pepper and place in the capsicums.
Replace capsicum caps and place in a shallow ovenproof casserole.
Blend tomato paste with remaining stock, pour over the stuffed capsicums and bake in a moderate oven for 30-40 minutes, or until cooked, basting frequently.
Sprinkle with chopped parsley.
Chef
