Brazilian Stuffed Capsicum

Capsicums stuffed with Brazilian rice
Ingredients - Serves 6
  • 2 cups long-grain rice
  • 6 large capsicums (or bell peppers) of any colour, halved and deseeded
  • 2 tbsp oil
  • 1 tsp dried oregano
  • 1 tsp paprika, optional
  • 4 cups vegetable stock or water
  • 4 tbsp fresh parsley, chopped
  • ground black pepper
  • Salt, to taste
  • For the tempero caseiro
  • 1 large (or 300 g) onion, finely chopped
  • 4-5 cloves (or 12 g) of garlic, finely chopped
  • 1 tbsp oil
  • 2 tsp salt
  1. Preheat oven to 180C/350F
  2. To make the tempero caseiro
    1. Blend the four ingredients together to make a paste. Set aside
    2. You can make larger quantities and store in the fridge for up to a week
  3. To cook the rice
    1. Heat the oil in a pot. Add the tempero caseiro and saute till aromatic. Don't let it brown
    2. Add the dried oregano, rice and paprika and fry till the rice just starts to brown. Don't let the rice stick to the pot
    3. Add the vegetable stock or water, adjust seasoning and cover and cook till all the water has evaporated
    4. Add more water if the rice is not done
    5. Turn off the heat, mix in fresh parsley and ground black pepper and stuff into the capsicum halves
    6. Place in an oven-proof tray and bake for 20 minutes
    7. Serve warm
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