Baked filled capsicum

Preparation time: 30 min
Baking time: 40 min

1 onion, peeled and sliced
2 cloves garlic, crushed
1 vegetable bouillon
2 cups cooked brown or white rice
Fresh parsley, cut fine
1 can of corn kernels or 2 cobs of fresh cooked corn
4 red capsicums, in a shape that will stand up by itself
1 courgette, washed and sliced
1/2 cup grated parmesan cheese


You can practically add any vegetables you like or have ready in the fridge.

Spinach and minced meat also go well together...
Peeled, quartered and fried eggplant is a delicous addition, as are fried mushrooms. You can also add pine nuts for a little crunch.
The choices are endless...


Wash the capsicums and carefully cut off the tops. Take out all the seeds and salt the insides of the capsicums.
Place them into an ovenproof dish and stand them up, ready to be filled.

Heat a large saucepan and add 2 tablespoons of olive oil. Fry the onion and garlic for about 5 minutes or until soft. Add the courgette and bouillon and fry for 5 minutes. If it gets too dry, add a couple tablespoons of water. Season with salt and pepper and add all other ingredients. Mix well together and spoon the filling into the capsicums.  I put about 200 ml of vegetable broth in the bottom of the dish to prevent it from drying out too much.

Put the previously cut off capsicum  lids  back onto the capsicums and bake for 40 minutes.

You can serve the baked capsicums as they are or with a tomato sauce on the side.