Name: Curry Stuffed Capsicum
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cup (125 mL) Vegetable Liquid Stock; 1/2 cup instant couscous; 2 tbsp KEEN'S Traditional Curry Powder; 4 medium sized red capsicums; 3 cups frozen mixed vegetables or finely chopped fresh vegetables

by KEEN'S Last updated on 06/07/2023

Filled with couscous and veggies, these tasty capiscums will make the perfect vegetarian main. - KEEN'S

Ingredients

1/2 cup (125 mL) Massel* Vegetable Liquid Stock
1/2 cup instant couscous
2 tbsp KEEN'S Traditional Curry Powder
4 medium sized red capsicums
3 cups frozen mixed vegetables or finely chopped fresh vegetables

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Preheat oven to 180˚C (160˚C fan forced). Line a small ovenproof dish with baking paper.
Step 2

Stir boiling stock through couscous and curry powder, cover and set aside for 5 minutes.
Step 3

Cut tops from capsicums and set aside. Reserve tops and scoop out seeds and discard.
Step 4

Fluff couscous with a fork and stir in mixed vegetables.
Step 5

Spoon mixture evenly into capsicums and put reserved tops on top then place in ovenproof dish.
Step 6

Bake for 30-40 minutes until capsicums and vegetables are cooked through.