Cleos stuffed capsicums

Capsicums make colourful and delicious containers for the hearty vegetable rice filling.

Recipe «Cleos stuffed capsicums» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author Gomer would need: 8 capsicums, 1/3 cup olive oil, 4 garlic cloves, crushed, 4 small onions, finely chopped, 2 cups white rice, washed , 4 tomatoes, peeled, finely chopped, 300g can chickpeas, rinsed, drained, 2 tbsp tomato paste , 2 lemons, juiced, 1 bunch fresh flat-leaf parsley, chopped, 4 cups water, Thick Greek-style yoghurt, to serve, Crusty bread, to serve.

Ingredients:

• 8 capsicums 
• 1/3 cup olive oil 
• 4 garlic cloves, crushed 
• 4 small onions, finely chopped 
• 2 cups white rice, washed 
• 4 tomatoes, peeled, finely chopped 
• 300g can chickpeas, rinsed, drained 
• 2 tbsp tomato paste 
• 2 lemons, juiced 
• 1 bunch fresh flat-leaf parsley, chopped 
• 4 cups water 
• Thick Greek-style yoghurt, to serve 
• Crusty bread, to serve 

Instructions

1. Cut around stalks of capsicums and scoop out membranes and seeds. Trim bases, if necessary, so capsicums will stand upright. Preheat oven to 180°C.
2. Heat 1/4 cup of oil in a frying pan over medium heat. Add garlic and onions. Cook, stirring, for 5 minutes. Stir in rice. Cook for 5 minutes. Add tomatoes, chickpeas, tomato paste and half the lemon juice. Cook, stirring, for 5 minutes, or until mixture comes to the boil. Remove from heat. Stir in parsley. Season with salt and pepper.
3. Spoon rice mixture into capsicums (don't overfill as rice will expand). Place capsicums upright into a baking dish.
4. Combine remaining lemon juice and water. Pour into baking dish around capsicums. Cover with foil. Bake for 1 hour, or until rice is cooked through and capsicums are tender. Brush with remaining oil. Serve with yoghurt and crusty bread.