Stuffed Capsicum - Persian Pepper Dolmeh

Stuffed Capsicum (peppers) are one of my most favourite foods to make when I am entertaining. They are colourful, flavoursome, healthy and very easy to make.

You can use this recipe to make any stuffed vegetables such as tomatoes, eggplant, zucchini and onions.

Feel free to use large, halved or mini capsicums for this recipe. This is a perfect recipe to make use of some leftover rice or cous cous. Doesn't matter if it is a mixed rice, the Tagine sauce goes with almost any ingredient.



Serves 6

Perp time 10 Minutes

Cooking Time 1 hour

Ingredients

- Stuffing ingrediants :

* 1 Jar of EXOTIC BAZAAR Tagine Meal Base

* 2 Cups cooked rice e.g. Leftover rice

* 1 Cup chopped spring onions

* 1/2 Cup chopped parsley

* 2 Tbsp olive oil

- 20 Mini Capsicums or 6 medium size capsicum


- Sauce ingredients:

* 1 medium diced onion

* 1can of diced tomato

* 1 tsp turmeric

* 2 Tbsp olive oil

* Salt and peper for seasoning


Instruction:

1- Preheat the oil in the pan

2- Add spring onions and fry for 3 minutes

3 -Add cooked rice

4 - Add Tagine meal base sauce and stir until everything mix well and fry for 5 minutes

5 - Add parley and turn off the heat

6 - Fill inside your capsicums with filling mix

To make the sauce:

1- Heat the oil in the non stick pan

2- Fry onions until they are golden

3 - Add Turmeric and fry for 1 minutes

4 -Add diced tomatoes

5 -Add lemon juice

6- Add salt and pepper and wait until it comes to boil


Gently transfer the stuffed capsicums to the sauce pan and cook for about 30 minutes on the medium low heat. You can also transfer the sauce and stuffed capsicums to a baking dish and bake them in the oven (180C) for about half and hour.

*pour some of the sauce in the stuffed capsicums to avoid drying out.

If you had any feedback please let me know, and if you shared your creation on social media please tag us!


Enjoy!




© 2020 by EXOTIC BAZAAR AUSTRALIA