Pineapple Rice Loaded Capsicums
Pineapple Rice Loaded Capsicums
By making the rice and filling a day ahead, you can quickly make a nourishing dinner the next day. This dish will go well with fresh, grilled Australian prawns.
Servings
6
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 6 red capsicums, tops removed and washed out
- 1⁄3 cup raw cashews
- ¼ cup chopped coriander
- ¼ cup chopped flat-leaf parsley
- 2 tsp olive oil
- 3 cloves garlic, crushed
- Extra ½ red capsicum, diced
- 1 red chilli, diced
- 1 carrot, grated
- 400g brown rice, cooked as per packet instructions
- 1 cup fresh pineapple chopped, or a tin of pineapple drained
- 3 spring onions, sliced
Method
- Preheat oven to 180°C.
- Using a food processor, add the cashews, coriander and parsley. Blitz until it represents breadcrumbs, then set aside.
- In a shallow frying pan, heat the olive oil to medium heat, add the garlic, diced capsicum, chilli and carrot.
- Sauté for 5 mins, then add the cooked rice, pineapple and sliced spring onions. Stir through and remove from heat.
- Add the rice mixture to the capsicums and bake in preheated oven for 20 mins. Remove and top with cashew crumb and bake for a further 5 mins until golden. Serve hot or can be eaten cold.
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