Home Recipe ContentRoasted Red Capsicum stuffed with Goats Curd

Roasted Red Capsicum stuffed with Goats Curd

Published : June 22, 2015

A healthy meat-free meal.

Serves 4


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


  • 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.

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