Stuffed Halloween Capsicums
Directions
Prepare each capsicum by carving off a lid and a face (eyes, nose and mouth) and removing any seeds and membrane from the center.
Rinse the rice and split peas. Add to a saucepan with 4 cups of water. Bring to the boil, then reduce heat and simmer for 17 minutes until rice and split peas are just tender. Set aside to cool slightly.
Pre-heat oven to 180°C (fan forced). Heat oil in a frypan, add onion, bacon, garlic and thyme. Cook for 4-5 minutes until onion is tender. Stir in tinned tomatoes and paprika and cook for another 5 minutes. Add rice mix, feta and parsley. Gently combine and season well with salt and pepper.
Arrange capsicums in a baking tray and fill with the rice mixture. Drizzle with a little olive oil, replace tops of capsicum and bake for 50 minutes until capsicums have cooked through.
- 8 medium sized capsicums (any colour)
- 1 cup long grain rice
- 1/2 cup McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Yellow Split Peas
- 2 tbs oil
- 1 brown onion, finely sliced
- 4 rashers of bacon, diced
- 3 garlic cloves, finely chopped
- 1 tsp dried thyme
- 1 cup chopped tinned tomatoes
- 1 tsp paprika
- 100g feta, crumbled
- 1/2 cup parsley, chopped
- to taste McKenzie's Australian Natural Sea Salt Large Grinder
- to taste McKenzie's Whole Black Peppercorn Large Grinder
