Capsicums Stuffed With Rice, Olives And Almonds

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 red capsicums (bell pepper)
• 150 g arborio rice, cooked until al dente
• 4 tablespoons chopped fresh herbs (parsley, chives, basil)
• 15 black olives, stoned and roughly chopped
• 15 almonds, roughly chopped
• salt & fresh ground pepper
• 2 tablespoons extra virgin olive oil

Recipe

• 1 preheat oven to 190 degrees celsius.
• 2 cut lid off capsicums and set aside.
• 3 remove and discard seeds, then place capsicums on baking tray.
• 4 mix the cooked rice with the herbs, olives and almonds and season well.
• 5 stuff capsicums with rice mixture and season.
• 6 drizzle olive oil over.
• 7 place capsicum lids on top and bake for 20 minutes.
• 8 serve hot.