FALAFEL-LOADED CAPSICUM WITH COURTNEY ROULSTON Serves 4 Prep 10 minutes Cooking 1 hour 20 minutes Stream Sunrise totally free on 7plus Ingredients 2 big red capsicums 1 tbs olive oil 1 brown onion, carefully sliced 2 garlic cloves, crushed 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground paprika 1 cup (200g) wild rice 1 veggie stock cube 225g pkt Yumi’s Classic Falafel, cut in half 1/2 punnet red Perino tomatoes, sliced 1/2 cup (130g) Yumi’s Traditional Hommus Mint leaves, to serve Lemon wedges, to serve Method Preheat oven to 200 ° C. Grease a big roasting pan. Cut capsicums in half lengthways. Utilize a little sharp knife to thoroughly get rid of seeds and membrane. Location halves, cut-side up, in the pan. Heat oil in a fry pan over medium heat. Include onion and cook, stirring, for 5 minutes or up until onion softens. Include garlic, cumin, coriander and paprika, and cook, stirring, for 30 secs or up until fragrant. Include rice and stir to coat. Include 2 cups (500ml) water and stock cube. Give the boil, then minimize heat to low. Cover and simmer for 30 minutes or up until rice is simply tender and liquid is soaked up. Divide rice mix amongst capsicums. Cover loosely with foil. Bake for 30 minutes or up until capsicum is simply tender. Reveal and divide falafel amongst capsicums. Bake 15 minutes till capsicum hurts and falafel warmed through. Divide amongst serving plates. Leading with tomato and hommus. Sprinkle with mint and serve with lemon wedges. For more, click on this link
Courtney Roulston makes an enjoyable household supper, packed capsicums filled with rice, hommus and falafel
