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How to make Capsicum boats

Yield = 4
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

Ingredients

  • 165g (3/4 cup) arborio rice
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 2 roma tomatoes, halved, deseeded, finely chopped
  • 1 carrot, peeled, coarsely grated
  • 1/3 cup chopped fresh continental parsley
  • 1/4 cup chopped fresh chives
  • 40g (1/2 cup) parmesan, coarsely grated
  • 120g (1 1/2 cups) reduced-fat cheddar, coarsely grated
  • 4 red capsicums, halved lengthways, deseeded

Method

  • Step 1 Preheat oven to 180°C. Cook the rice following packet directions.
  • Step 2 Meanwhile, heat the oil in a small saucepan over medium heat. Cook the onion for 2-3 minutes or until soft.
  • Step 3 Combine rice, onion, tomato, carrot, parsley, chives, parmesan and three-quarters of the cheddar in a bowl.
  • Step 4 Place the capsicum halves, hollow-side up, in a baking dish. Fill with the rice mixture. Sprinkle with the remaining cheddar. Bake for 45 minutes or until the capsicum is tender. Decorate with sails made from coloured paper with toothpick or bamboo skewer masts.