Stuffed Capsicums

Preparation info
    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


You can use the same rice filling (above) for stuffed capsicums (peppers). Bring a large saucepan of water to the boil, cut the tops off the capsicums and keep them on one side. Carefully cut out and remove the membrane and seeds from inside the capsicums and then blanch them (not the lids) in boiling water for 2 minutes. Drain them on paper towels. Preheat the