Pilaf Stuffed Capsicum
Styled with Maxwell & Williams Swank Plate 16CM (White/Gold) and Swank Bowl 14CM (Black/Gold)
Ever wanted a simple, easy and delicious recipe to cook when you are organising a dinner party, family catch-up or even just a simple dinner for two? Check out this Pilaf stuffed capsicum recipe that is simple, quick and easy to make!
I am not the best of cooks at times and am one of those people who follow the recipe to the very last work; however I really enjoyed making this recipe for friends when they were coming over to our house for dinner. I have always loved the taste of Pilaf and had wanted to try making this dish myself; so when Maxwell & Williams sent through this recipe I was thrilled!
This warm and satisfying recipe from Melbourne food blogger George Eats is delicious served with a light salad, or as a side to a heartier main – I served mine as an entree with chicken to follow as a main. Gluten free and full of nutrients, these tasty Mediterranean inspired stuffed capsicum is the perfect dish for everyone!
Serves 4 people
Preparation Time: 15 mins
Time to Cook: 45 mins
• 4 medium red capsicums
• 50g butter
• ½ cup jasmine rice
• 1 ¼ cup vegetable stock
• 1 tablespoon garam masala
• ½ teaspoon cumin
• 1 fennel, chopped
• 1 shallot (roughly 10g, chopped)
• 1 date, chopped
• Generous salt and pepper
• ½ cup pomegranate arils, or to taste
• Coriander and toasted almonds, to serve
1.Take a medium sized saucepan. Add butter, shallot and fennel, and place it over a medium heat. Cook until the vegetables become translucent, and then add the spices, date, salt, and pepper.
2. Stir until the spices are fragrant. Add the rice, and stir thoroughly so all grains are coated. Once coated, pour the stock over the rice while stirring, turning the heat to high.
3. Place a lid on the rice and stir intermittently for about 10-15 minutes, or until the majority of the liquid has been absorbed. Once the rice is mostly cooked, remove it from the heat and put the lid back on. Set aside.
4. Turn the oven to 180 degrees Celsius, and prepare the capsicums. Slice the top off each capsicum, and remove all seeds and inner stem. Spray the capsicums generously with olive oil.
5. Stir the pomegranate arils and a handful of coriander into the pilaf, and then divide the mixture between the four capsicums, packing them generously.
6. Pop the capsicums into the oven and cook for 20-30 minutes, until they have started to soften slightly but still hold their shape.
7. Top each capsicum with extra pomegranate arils, coriander and chopped toasted almonds.
Styled with Maxwell & Williams Swank Range
I absolutely love this range and it is one of my favourite from Maxwell & Williams. With a gorgeous matte finish, the Swank Collection is an impressive must-have for any entertainer, with a selection of versatile platters and tableware in prestige porcelain and hand-painted gold rim.
Maxwell & Williams Swank Plate 16CM (White/Gold) $9.95
Maxwell & Williams Swank Bowl 14CM (Black/Gold) $9.95