Stuffed Capsicums Recipe

Name: Stuffed Capsicums
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 large green sweet capsicums; 1 tbsp soft margarine; 1/2 cup chopped celery; 1 cup sliced mushrooms; 1 cup Kellogg’s® All-Bran® Original; 2 cups cooked brown rice; 1 cup salsa; 1 cup ricotta cheese; 6 tbsp shredded cheddar cheese

Ingredients

6 large green sweet capsicums
1 tbsp soft margarine
1/2 cup chopped celery
1 cup sliced mushrooms
1 cup Kellogg’s® All-Bran® Original
2 cups cooked brown rice
1 cup salsa
1 cup ricotta cheese
6 tbsp shredded cheddar cheese

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 6 servings

Instructions

1. Cut off tops of capsicums and remove seeds. In large saucepan, cook capsicums in boiling water for 2 minutes. Drain well. Stand capsicums, cut side up, in foil lined 33 x 23 cm (13 x 9-inch) baking pan. Set aside.
2. In large saucepan over medium heat, melt margarine. Add celery and mushrooms. Cook, stirring, for 3 minutes. Stir in cereal, rice, salsa and ricotta cheese.
3. Fill capsicums with rice mixture. Top each with 15 ml (1 tbsp) Cheddar cheese. Bake at 180°C (350°F) for about 30 minutes or until thoroughly heated. Serve hot.

Side Dishes