I’ve tried this, and it works! Quick and easy vegetarian cooking.
This is a filling recipe that is automatically portion controlled according to the size of the capsicum
4-6 capsicum–any color you prefer
4 cups cooked brown rice, barley or quinoa
1 to 2 cups (total) diced onion, carrot, celery….use what you have on hand
1/2 cup grated cheese–your favorite, but I prefer parmesan or cheddar
Seasoning of your choice–for Italian style, 1/2 to 1 cup of pasta sauce. For a Mexican style, use salsa
Preheat oven to 350 F, 180 C
Prepare the barley or brown rice according to package directions. Dice and lightly saute the onions, carrots, celery, or any other veggies you are using. They can also go in raw.
Combine pasta sauce with the vegetables and rice. If you like cheese, you can add extra here!
Wash and trim the capsicum–cut around the stem and remove seeds and any white pith. Place capsicum in a large rectangular baking dish. If they do not stand up nicely, you can trim the bottoms flat–but not too much or the filling will leak out the bottom. Pour about 1/2 cup of water in the bottom of the dish.
Fill the capsicum almost to the top with the rice mixture. Leftover rice mixture can be used in a wrap or on salad. Top the stuffed capsicum with shredded cheese. Bake approximately 30-40 minutes until cheese is bubbly and capsicum are softened. Serve hot