To do these filled capsicums it is very convenient to have already cook rice and a tomato sauce from the day before. Before you start, check the size of your lidded casserole dish and the size and numbers of capsicums. The lid should close tightly when the bell peppers are placed. Should it not fit, you could use an open backing dish. Leaving out the feta makes it a vegan dish.
GET
4 capsicums (peppers)
Filling
3 cups of cooked brown rice
3 cups of finely grated macadamia ( or any other nut)
150 g of feta
1 red onion
A few shallots
3 Gloves garlic, chopped
Herbs: rosemary, lemon thyme, parsley
Some freshly ground pepper
Olive oil
Sauce
2 cups of tomato sauce with
4 birds eye chillis
DO
Wash the capsicum well. Cut the top off and scrape the inside with a spoon and wash again.
Fry the finely chopped onion, shallots and garlic. Mix the rice, nuts and crumbled feta very well. Chop the herbs and set them aside. Pour the tomato sauce into the casserole. If you cut the tops off the peppers, add them in small pieces. Then assemble the open peppers into the dish and fill with all the mixed filling. Press the filling down with a spoon. If you are not using the 'lid' to cover the capsicum, then arrange the chopped 'lid' pieces on top. Close the lid of the casserole.
Preheat the oven and cook for approximately1 hour. Serve with joghurt and mint leaves.
