Stuffed Capsicum with Peaches and Salami

This can be either a main course or a side dish. For a vegetarian dish, simply leave out the salami [it makes very little difference]. Choose large, flat-bottomed capsicums, so that they sit upright on the baking dish. Take care with the cutting out of the top, as this can become quite a spectacular showpiece.



2 cups cooked rice.

4 pieces dried peach, chopped finely.

50g mild salami, finely chopped.

2 tblsp celery leaves, finely chopped.

1 egg.

2 tblsp olive oil.

1 tblsp hazelnut syrup.

Salt and pepper to taste.

2 large red capsicums.



Preheat the oven to 180°C. Mix together the rice, peach pieces, salami and celery leaves. In another bowl, beat together the egg, oil, hazelnut syrup and the salt and pepper. Stir the egg mixture into the rice mixture and mix thoroughly.

Cut out the tops of the capsicums and set aside. Carefully, so as not to cut into the sides of the capsicums, remove all with pith and seeds. Stuff the cavities with the rice mixture and replace the tops in their holes. Secure them with toothpicks. Lightly oil a baking tray, place the capsicums on it and bake for 40 minutes. Serve immediately.


Serve with: Stuffed tomatoes [you can bake them with the capsicums], and curried chick peas.


Serves: 2.

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