Okay folks, back to one of my own creations, quick and easy and very versatile as I just change the fillings.
4 large red capsicum
2.5 cups cooked brown basmati rice
1 large carrot chopped small
1/4 green cabbage shredded and chopped
150g kale chopped
1 large red onion
200g delicatessen haloumi chopped
4 bottoms off the capsicums chopped (nothing wasted lol)
2 cloves garlic grated
1/2 tbsp coconut oil
4 spring onions chopped
Prep the capsicum by cutting off the bottom so they stand flat. Dont go too far as the filling will come out the bottom! Chop the bottoms up and add to the rice mix.
Cut off the tops and set aside. Scoop out the middle.
Wrap the bottom in foil to avoid filling falling out through any holes made when cutting the bottom off
Add the onions and garlic and carrot into a frypan and cook on medium heat for 2 minutes.
Add the rest of the vegetables and cook for another 4 minutes
Add the cooked rice and gently stir through.
Lastly stir through the chopped haloumi.
Add 6 to 8 drops of sesame oil and remove from the heat.
Fill each capsicum with the rice mix all the way to the top and place the reserved tops back on.
Bake in a preheated oven for 30 to 40 minutes on 180°C.
Serve. Nothing else needed😁👍
Mix it up and use chicken and bacon or chorizo for a meat eaters choice. Tuna and salmon work well too.