Capsicums Stuffed with Rice, Raisins and Pine Nuts

It’s all a bit 70s I know, but this mediterranean method of stuffing vegetables is a perfectly acceptable way of cooking. You might not see it in any restaurants but as a website which is firmly filed under the category of “Home Cooking” this is ideal. Serve these delicious, wholesome packages hot or cold to accompany fish, chicken or meat. If you’re vegetarian, have 2!

1/2 onion (finely chopped)
3 tablespoons extra virgin olive oil
125g arborio rice
salt & pepper
1 teaspoon sugar
2 tablespoons pine nuts
1 heaped tablespoon black raisins
1 small tomato (peeled and chopped)
1/2 teaspoon ground cinnamon
1 tablespoon fresh mint (chopped)
1 tablespoon fresh dill (chopped)
1 tablespoon fresh parsley (chopped)
1/2 lemon (juice of)
3 large green or red capsicums

Fry the onion over a moderate heat in half the oil for 4-5 minutes until golden brown. Add the rice and stir well for 1 minute until well coated in the oil. Add 225ml water and season with salt, pepper and sugar. Cook over a medium low heat for 15 minutes until the water has been absorbed – stirring ocassionally, but not too much.

Preheat the oven to 190ºC.
Stir in the remaining ingredients, except the capsicums! Cut the tops off the capsicums to form a lid. Remove the seeds and pith. Stuff the capsicums with the mixture and replace the lids. Place on a baking tray and add about a cm of water to the tin. This will keep them moist and stop them from burning. Bake in the oven for 50 minutes until tender.

Serve hot, if you like or, cover and leave to cool completely. Serve with whatever you like!

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