Recipe Favourites Vegetables / Salad Stuffed Capsicum with Mint Yoghurt

Stuffed Capsicum with Mint Yoghurt 

Ingredients - Capsicum

3 medium capsicum

20g low fat spread

1 medium onion, finely chopped

2 cloves garlic, crushed

1 tbsp ground coriander

1 tbsp ground cumin

2 tsp ground tumeric

150g Basmati rice

2½ cups vegetable stock

80g pine nuts, toasted

15g fresh continental parsley, chopped

Sea salt and freshly ground pepper

Ingredients - Mint Yoghurt

200g low fat natural yoghurt

10g fresh mint leaves, finely chopped

1 tbsp lemon juice

Method - Capsicum

Cut the top off the capsicum about ¼ of the way down. Carefully discard any seeds and membrane from inside the capsicum using a teaspoon. Place capsicum bottoms cut-side up in a *Le Creuset Stoneware 32cm Rectangular Oven Dish, bake in a pre-heated 200 º C oven for 15 minutes, remove from oven and set aside.

Melt low fat spread in a medium saucepan over medium heat, add onion and garlic and cook until soft, sprinkle over coriander, cumin and tumeric and continue to cook for a further 30 seconds. Remove from heat, add rice and stir to coat in spices. Stir in stock bringing to the boil. Reduce heat and simmer covered for 15 minutes or until rice is soft and stock is absorbed. Set aside covered for 5 minutes. Fluff rice with a fork stirring in parsley and toasted nuts. Season to taste with freshly ground salt and pepper. Spoon rice mixture evenly between capsicum: replace capsicum tops and return to the oven. Continue to cook for a further 40 minutes or until capsicum are soft.

Method - Mint Yoghurt

Combine yoghurt, mint and lemon juice in a small bowl; season to taste with sea salt. Serve alongside stuffed capsicums. 

SERVES 6 as an accompaniment

*Le Creuset Stoneware 32cm Rectangular Oven Dish available in Cherry Red or French Blue.  RRP $89.95