Stuffed capsicum with mint yoghurt

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Stuffed capsicum with mint yoghurt". Try it by all means

Recipe «Stuffed capsicum with mint yoghurt» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2 medium red capsicums, 1 medium green capsicum, 80g pine nuts, 20g butter, 1 medium brown onion, halved, finely chopped , 2 garlic cloves, crushed, 1 tbsp ground coriander, 1 tbsp ground cumin , 2 tsp ground turmeric, 150g Basmati rice, 625ml Massel vegetable liquid stock, 1/4 cup finely chopped fresh continental parsley, Salt & freshly ground black pepper, Fresh mint leaves, to garnish, 1 x 200g container natural yoghurt, 1/3 cup loosely packed finely chopped fresh mint.

Ingredients:

  • 2 medium red capsicums 
  • 1 medium green capsicum 
  • 80g pine nuts 
  • 20g butter 
  • 1 medium brown onion, halved, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 tbsp ground coriander 
  • 1 tbsp ground cumin 
  • 2 tsp ground turmeric 
  • 150g Basmati rice 
  • 625ml Massel vegetable liquid stock 
  • 1/4 cup finely chopped fresh continental parsley 
  • Salt & freshly ground black pepper 
  • Fresh mint leaves, to garnish 
  • 1 x 200g container natural yoghurt 
  • 1/3 cup loosely packed finely chopped fresh mint 
  • 1 tbsp fresh lemon juice 
  • Pinch of salt 

Instructions

  1. Preheat oven to 200°C. Cut capsicums in half lengthways. Scoop out the seeds and membranes. Place capsicum, cut-side up, in a roasting pan. Roast in preheated oven for 15 minutes. Remove from oven.
  2. Meanwhile, heat a medium saucepan over medium heat. Add pine nuts and cook, stirring, for 2 minutes. Set aside. Melt butter in same pan over medium-high heat until foaming. Add onion and garlic and cook, stirring, for 3 minutes or until soft. Add coriander, cumin and turmeric. Cook, stirring, for 30 seconds.
  3. Add the rice and stir to coat in spice mixture. Stir in the stock and bring to the boil. Reduce heat to medium-low and cook, covered, for 15 minutes or until rice is tender and stock is absorbed. Remove from heat. Set aside, covered, for 5 minutes to steam. Stir with a fork to separate the grains. Add parsley and pine nuts, and season with salt and pepper.
  4. Spoon the rice mixture evenly among capsicum halves. Cook in oven for a further 40 minutes or until capsicum is tender. Remove from oven.
  5. To make the mint yoghurt, combine yoghurt, mint and lemon juice in a small bowl. Taste and season with salt.
  6. Transfer stuffed capsicum to a platter. Top with mint yoghurt and sprinkle with mint leaves. Serve immediately.