Backyard vegie growers who planted capsicums a few months ago should be enjoying a good harvest around September – maybe even a glut – so try these two recipes which use capsicums in new ways that maybe you haven’t tried before. Both involve stuffing the capsicums and baking them. One uses a yummy potato mix, and the other a tangy feta cheese and spinach mix.
Mrs Regulic’s Stuffed Capsicums Serves 5
2kg potatoes (any variety) 5 large red capsicums or 10 small yellow capsicums 2 large onions, diced 4 eggs 500g cottage cheese (1 large tub) 150g sour cream (1/2 small carton) 1 tablespoon salt 1 teaspoon black pepper 100ml olive or canola oil
1. Peel the potatoes and grate, then keep the grated potatoes covered in water. 2. Wash and clean the capsicums (if very large, slice in half, if small cut the tops off). 3. Combine all other ingredients (bar the capsicums), then drain the grated potato and add to the stuffing mix. 4. Stuff the mix into the capsicums and place them into a baking dish. There will be a fair bit of excess stuffing mix left over, so spread it over the top of the capsicums and between them, too. 5. Place in a slow oven (120-140°C) uncovered for 1 1/2 hours, until brown, then cover with foil and bake for a further 1 1/2 hours, by which time the potato will be cooked and deliciously crunchy in places!
Tracy Rutherford’s feta and spinach filled capsicums
Serves 4
1 bunch English spinach 1 tablespoon olive oil 3 spring onions, finely sliced 2 garlic cloves, crushed 3/4 cup long grain rice 1 tablespoon chopped dill 1 1/4 cups (310mL) vegetable stock 2 tablespoons currants finely grated rind of 1 lemon 100g creamy feta, crumbled 4 red capsicums
1. Preheat the oven to 180°C. Trim the stems from the spinach and wash the leaves well. Shake dry, then shred. Heat the oil in a large saucepan and add the onions. Cook for 2 minutes until soft, then add the garlic and cook for 1 minute more. Add the rice and stir to coat in the oil. 2. Stir in the spinach and dill, then add the stock. Cover and bring to the boil, reduce the heat to low and simmer for 10 minutes. Remove from the heat and stand, covered, for 5 minutes. Mix in the currants, lemon rind and feta. Season well with salt and freshly ground pepper. 3. Cut the tops from the capsicums and remove the seeds and membrane (also from under the top). Arrange onto a lightly oiled oven tray. If they won’t sit straight trim a sliver from the base to stabilize them. Spoon the rice mixture into each capsicum shell, and put the top back in place. Bake for 45 minutes, until the capsicums are soft. Serve with lightly dressed mixed salad leaves.
