Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lebanese stuffed capsicum. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Stuffed red capsicums.doc - Free download as Word Doc (.doc), PDF File (.pdf), Text File (.txt) or These vegetarian capsicums are stuffed with rice, herbs and baharat, an aromatic spice blend used. Fill the capsicums with the stuffing, making sure to leave space for the rice to expand (don't stuff in as much as can fit). Place the stuffed capsicums in a large saucepan so they fit snugly one next to the.
Lebanese Stuffed Capsicum is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Lebanese Stuffed Capsicum is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have lebanese stuffed capsicum using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lebanese Stuffed Capsicum:
- Prepare For baharat spice masala
- Prepare 1 tablespoon black pepper
- Take 1 teaspoon cumin
- Get 2 Cardamom pods
- Make ready 1/2 teaspoon cloves
- Make ready 1/4 teaspoon nutmeg
- Make ready 1 teaspoon coriander seeds
- Prepare 1 tablespoon paprika
- Take 3 stick cinnamon
- Take 1 teaspoon herbs
- Get For stuffing
- Make ready 2/3 cup brown rice
- Prepare 2/3 cup tomato finely chopped
- Get 1 big onion finely chopped
- Take 1/4 cup olive oil
- Prepare 1 tablespoon lemon juice
- Take 2 teaspoon baharat spice mix
- Prepare to taste Salt
- Prepare 3 big capsicum
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Instructions to make Lebanese Stuffed Capsicum:
- Bland all baharat spice mix ingredients in to blender jar. Keep aside.
- Preheat your oven on 170 the.c.
- In saucepan add brown rice,tomato, onion, herbs, 2 teaspoon olive oil, lemon juice, salt, and baharat spice mix mix well add water and cook for 15 minutes on medium flame.. spread the rice on a tray to cool.
- Meanwhile, Using a spoon scrape out the seeds .
- Fill the capsicums with the cooled rice and cover with the reserved tops. Drizzle with olive oil and sprinkle with salt.
- Add half cup of water to the baking dish. and transfer to the oven. Bake for 30 minutes until the capsicums are tender.
- Cool and arrange on a platter to serve.
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