Filled with delicious flavours, these stuffed capsicums are a must try vegetarian dinner.
These capsicums are stuffed with wild rice mix, spinach, feta and Mamia’s flavourful sauce, then baked with more sauce and served with garlic yogurt.
For the wild rice mix, I would recommend using brown, red and long black wild rice. Soak the rice mix for a few hours then cook it al-dente for the better texture of filling.
4 capsicums (red, yellow or green)
2,5 cups precooked wild rice blend
200g spinach leaves
1/2 cup feta cheese, crumbled
2 Tbs Mamia's sauce
1 teaspoon cumin seeds, crushed
1/2 cup hot vegetable stock
1/2 jar Mamia's sauce
For garlic yoghurt sauce:
1 cup plain Greek yoghurt
1 garlic clove, minced
1 Tbs olive oil
fresh coriander to serve
Preheat the oven up to 180C.
Slice the tops from each capsicum. Reserve tops. Scoop out seeds and membrane. Discard. Stand capsicums in a casserole dish.
Combine rice, feta, 2 tablespoons Mamia’s sauce and cumin seeds. Mix well.
Blanch the spinach in boiling water for 30 seconds and transfer to an ice bath. Strain spinach and squeeze out excess moisture with your hands. Roughly chop spinach and add to rice mixture. Season the mixture with salt and pepper.
Divide rice mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum.
For sauce, combine vegetable stock and Mamia's sauce. Pour it into the casserole dish. Close the dish with a lid or wrap it with a large piece of foil with a few little holes. Bake for about one hour or until capsicums have softened. Remove the lid/foil. Then roast the capsicums under broiler until brown edges.
For yoghurt sauce, mix all ingredients in a mixing bowl.
Serve capsicums warm with garlic yoghurt and fresh coriander leaves.