Yes, that's right, unstuffed. Because I was lazy ;) :D
Anyway, this came about because the vast majority of my family went shopping together on the weekend at the newly-arrived-and-therefore-exciting (sigh) Costco. Amidst all the kerfuffle, a large box of baby red capsicums (bell peppers :P) were purchased and split up between us. Hence the txt message I received from Mum this afternoon, detailing the delicious feta-and-spinach-stuffed capsicums they'd had for dinner last night.
Plagued by pregnancy cravings and sickness, stuffed capsicums sounded like just the thing for tonight's dinner - only I couldn't be bothered making the stuffing, then stuffing the capsicums, and then baking it all again. Hence, unstuffed capsicums O:) :D
1 onion, finely chopped
5 cloves garlic, crushed
300g mushrooms, thinly sliced
1.2c long grain rice
2.5c vegetable stock
12 baby red capsicums
sweet chilli sauce
100g cream cheese, cubed
baby spinach, to serve
Saute onion and garlic in olive oil. Add mushrooms; stir until reduced. Add rice; stir for 1 minute to coat thoroughly. Add stock. Bring to the boil. Simmer with a TIGHT lid for 20 minutes. DO NOT OPEN, or you'll lose all the precious steam. If through a tragedy not of your making, the lid gets lifted (hi there, curious meal-eaters *glare*), add some more hot water to compensate. You're basically just making a pilaf, here.
Meanwhile, deseed the capsicums (reserving a 'lid' for each) and rinse them. Shake them dry, though not too dry, and replace 'lids'. The lids help preserve the moisture so they become tender, rather than drying out. Bake in a 200C oven for 15 minutes.
Once 20 mins is up for the rice, turn off the heat and give it a good stir. If, like me, you're unlucky and some stuck to the bottom, transfer to a new pot to avoid contaminating the good stuff with anything burnt. Season with sauces, salt and tarragon to taste, then stir through cream cheese.
Plate up, and enjoy :o)