These are my favourite capsicums these days. I call them supermarket flats, just because the seed originally came from some capsicums I bought in the supermarket. I picked them up hoping they might be non-hybrid and got lucky. I think they are actually Baby Reds, and they are doing brilliantly for me – a sweet, crunchy, thick walled, fruit fly resistant, small capsicum that bears well and long.
So for this week’s Tuesday Night Vego Challenge, I stuffed them with a current-sweetened, nutty couscous pilaf and baked for just 20 minutes in a fairly hot oven and they were gorgeous. The concept should work with other kinds of capsicums too.
The Recipe:
Turn the oven on to heat up. You need a fairly hot oven.
To stuff 6 of these little capsicums:
Sauté
- one small onion, finely chopped
- 2 cloves of garlic
- ¹/3 cup chopped macadamias
- a good handful of currants
- 8 or so cherry tomatoes
- ¹/3 cup couscous
- a pinch of salt
- ¹/3 cup water
Turn the heat right down and cook for a minute or so until the couscous is softened.
Add a good handful of chopped mint. (Be generous)
With the point of a sharp knife, cut around the stem of the capsicums, pull out the core, and use a teaspoon to remove the seeds. Teaspoon the stuffing mix into the capsicums to fill them right up. Place on an oiled baking tray, and bake in a medium hot oven for around 20 minutes till the capsicums are softened.
Did you do the Tuesday Night Vego Challenge this week? Links are welcome.
Oh yum they look fantastic Linda.I haven’t posted a Tuesday night challenge for ages. I blame the lack of computer time to the birth of my grandson, but it can’t all be his fault surely!
Looks really yummy! Trouble is, i can’t keep up with all the eating I would have to do if I followed all your dishes. My vegan daughter was staying with me last week and we tried the curry which we enjoyed she also makes a great “meat”loaf usinf nuts and tofu and all sorts of things, also very nice. I discovered there are all these things in the fridge I have to finish before I can embark on any more. I have some chokos to use in your zucchini patties. I’ll soon be inundated with them for the first time in years. I do enjoy your page very much and have to open it before anything else.
I’d love to hear how choko patties go Eileen.
Grandsons deserve all the time they can get. Enjoy him!
I made some refried beans from scratch and we had quesadillas. Yum.
I love stuffed capsicums and also cous-cous dishes but interestingly have never combined the two. Thanks for the inspiration – these look great.
This looks yummy. I cook a lot of vege meals but this is the first time since following this challenge that I got in clearly under the 30-minute mark – tonights corn cakes and avocado salsa took me about 15 minutes, perfect for a night when I got home at 8pm! http://fromaplant.blogspot.co.nz/2012/04/corn-cakes-and-avocado-salsa.html
Oh yum! I’ve been growing some really tiny capsicums that I stuff with feta and herbs. This looks like a great use for the next size up – I’ll need to plant some next year.
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