Rice And Bean Stuffed Capsicums Capsicum stuffed with rice and beans. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Yellow capsicums, Kidney beans Cuisine American Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Rice And Bean Stuffed Capsicums 4 medium Yellow capsicums 1/2 cup Kidney beans 1 tablespoon Olive oil 3-4 cloves Garlic crushed 3/4 cup Fresh tomato puree 1 teaspoon Vinegar 3/4 teaspoon Dry oregano 3 tablespoons Raisins 1 cup Cooked rice (brown rice) 7-8 Almonds sliced 1 1/2 teaspoons Parmesan cheese grated Method Preheat oven to 190° C. Slice off the stem ends of the capsicums and scoop out the seeds. If necessary trim bases so that the capsicums stand upright. Blanch in boiling water for two minutes and pick up with tongs, plunge in cold water and set aside to drain. Heat olive oil in a nonstick pan and add garlic. Add half of the tomato puree. Add vinegar, oregano and raisins. Cook for ten minutes. Stir in brown rice, kidney beans and almonds. Add salt to taste. Fill capsicums equally with rice mixture. Set upright in a shallow baking pan. Pour remaining tomato puree into pan around the capsicums. Preheat oven to 190°C. Cover with foil and bake at 190°C for thirty minutes. Uncover. Sprinkle capsicums evenly with cheese. Continue to bake till cheese is golden brown. Serve hot. Nutrition Info Calories 919 Carbohydrates 140.7 Protein 35.8 Fat 23.9 #Dry oregano #Fresh tomato puree #Garlic #Kidney beans #Olive oil #Raisins #Vinegar #Yellow capsicums Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article