I’m married to a wonderful Croatian man, and after making this dish, he informed me it was very similar to the stuffed peppers he enjoyed growing up.
I love how the capsicums become soft and sweet during the roasting process, and how their lovely flavour imparts into the cheesy rice
STUFFED PEPPERS RECIPE
Serves 4
3 large capsicums
1 cup cooked rice or quinoa
1/2 cup ricotta
1/2 cup grated parmesan
2 tomatoes, diced
A handful fresh chives, finely chopped
A handful fresh basil, finely chopped
1 tsp smoked paprika
2 Tbsp extra virgin olive oil
1. Preheat the oven to 180C.
2. Slice each capsicum in half lengthways, and remove the seeds and stems. Lay flesh side up in a roasting dish.
3. In a large mixing bowl, add the rice, ricotta, parmesan, tomatoes, herbs, smoked paprika and extra virgin olive oil. Season with cracked pepper and a decent pinch of sea salt, and toss until well combined.
4. Fill each capsicum with the rice mixture, and bake in the oven for 30-35 minutes, or until golden on top, and the capsicums begin to blister.
5. Serve warm straight from the oven, or enjoy cold as part of summery picnic.
