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Vegetarian stuffed caps

October 22, 2013 by Shari

I can’t believe how quickly Mr Moo is growing and changing – at his 6 month developmental check up the MACH nurse said that we could introduce some textures into his food. I thought – ‘are you crazy, he doesn’t have teeth’ and then a few days later this happened…

I decided to whip up these delicious vegetarian stuffs capsicums, because I am quiet partical to a stuffed cap. I filled them with delicious veggies that we had in our fridge from making up Mr Moo’s dinners. Popped them in the oven and then mashed up some avocado – but Mr Moo wasn’t so interested in the avocado. And when I served up the caps it was in fact the cap filling that he wanted…and ate…and enjoyed! For those of you who don’t know, my family is vegetarian so I always try to make typical dishes a bit healthier. If you guys are thinking of becoming a vegetarian, I’d suggest looking at the Capsule Supplies as sometimes such a drastic change in your diet can have a big impact in your stomach!

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VEGETARIAN STUFFED CAPS
1 small brown onion
2 cloves of garlic
1 medium carrot
2 medium zucchinis
1 can of red lentils
1/2 cup of risoni
1 tablespoon of tomato paste
1 1/2 cups of vegetable stock
4 large red capsicums
2 tablespoons of parmesan cheese
2 tablespoons of pine nuts
Olive oil
Sea salt flakes and cracked black pepper
Preheat your oven to 200 degrees. Grab out your food processor with the fine grater attachment, run the onion, garlic, carrot and zucchini through.
Heat a drizzle of oil in a saucepan and add your grated onion, garlic, carrot and zucchini mix. Stir in the lentils, risoni, tomato paste and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Meanwhile, cut off the tops of the red capsicums, discards the tops, membranes and seeds from inside and then roast for 15 minutes. Remove from the oven and then fill with your veggie mix. Top with parmesan, pine nuts and season with salt and pepper. Return to the oven until the cheese has melted and nuts are golden.

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Filed Under: Dinner, recipe Tagged With: brown onion, carrot, cooking, Garlic, Lentils, Pine nuts, red capsicum, risoni

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Comments

  1. Lucy @ Bake Play Smile says

    November 1, 2015 at 8:20 am

    WOW!! 6 months!!!! That’s gone so fast! Ooh we love stuffed caps at our house too – perfect way to use up leftovers!!!

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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