Fry leftover rice with pine nuts, red onion, regular white garlic and a spoonful of Black Garlic Puree to taste.
Stuff into a fresh capsicum, adding cheese on top if you want. Grill for 20 mins at 170C. The sweet capsicum is a beautiful contrast to the tasty umami black garlic rice!
Serve with a dollop of Black Garlic Sour Cream on the side.