Elevate your entertaining game with these gut-friendly stuffed capsicums loaded with our signature Bone Broth infused rice at your next gathering!
DF | SF | GF | NUT FREE | SOY FREE
Serves 6
Prep Time - 20 minutes
Cook Time - 30 minutes including rice cooking time.
Ingredients:
- 6 capsicums (colour of choice)
- 2 tbs olive oil
- 1 tbs Balsamic Vinegar
- 1 bunch oregano leaves
- 500g cooked bone broth rice
- 2 tbs Lemon & Herb Body Glue (for the rice)
- ½ cup pitted kalamata olives, roughly chopped
- Zest of 1 lemon
- 2 green shallots
- Tsp chilli flakes
What to do:
- Preheat the oven grill to high and place capsicums on a baking tray.
- Season with salt, pepper and a drizzle of olive oil and vinegar
- Scatter oregano stems and grill, turning halfway, for 10 minutes or until charred
- Meanwhile, combine oregano leaves, rice, olives, lemon zest, shallot and chilli in a large bowl.
- Make an incision along the length of each pepper, then remove and discard seeds and membranes.
- Fill with rice mixture and grill for 5 minutes or until warmed through.
- Sprinkle with extra oregano leaves, olive oil and chilli.
Optional - Serve topped with coconut or Greek yoghurt
Note - to cook bone broth rice, just add Body Glue to the water during the cooking process.
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