Roasted Red Capsicum stuffed with Goats Curd

Published : June 22, 2015

A healthy meat-free meal.

Serves 4

Ingredients

2 medium red capsicums (peppers)
1 cup goat's curd
¼ cup pine nuts
2 tablespoons basil, shredded
8 medium mushrooms, sliced
¼ cup grated cheddar cheese
½ leek, sliced thinly
½ cup jasmine rice
1 clove of garlic, crushed
olive oil

Method

Boil jasmine rice until tender & rinse under cold water.
Fry leeks, garlic & mushrooms in a little olive oil.
Dry fry the pine nuts in a pan on a medium heat. Watch very carefully, they have a tendency to burn quickly. They need should be golden brown.
Mix the pine nuts, rice, leek mixture & the goats curd together. Season to taste.
Wash capsicums and cut the lengthwise, leaving the stem intact. Remove the seeds & membrane.
Place the capsicums in a lightly greased baking dish, and pack with the prepared mixture.
Sprinkle with grated cheese and bake at 200 degrees for 30-40 minutes until they are bubbling.
Serve with a green salad.