With Virginia Iovine-Turner
Prep time: 30 mins
Cook time: 3 hours
(Try and get the Capsicums from local markets, cheaper this way)
Light olive oil
12 Small Capsicums (or 8 large)
2 celery sticks cut fine
1/2 cup red wine
3 tablespoons chicken/vegetarian powdered stock
3 cups water
1 can tomatoes, chopped
Salt and pepper
Pre-heat oven to 165C.
Chop all veggies small.
Cut the lids off the capsicums, reserve, wash and remove any seeds.
In an oven dish place the capsicums add a teaspoon of rice in each one.
In a pan heat 3 tablespoons oil add onion for 1 minute then carrot and celery.
Sauté for further 5 minutes before adding tomatoes wine stock and water.
Taste for flavour. If needed add a little salt and pepper.
Fill all the capsicums to the top with vegetable stock and pour the rest of the juice in the dish.
Cover the dish and place in the oven for 3-4 hours until soft.
TIPS: You can add mince to this dish, feta cheese also.
(Broadcast 16 October 2012)