Stuffed capsicum gets some extra love with a spoonful of Black Garlic Puree added to the mix.
Fry leftover rice (or mince) 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.
Neudorf Black
10 minutes
20 minutes
Appetizer
A great way to use leftover rice. The addition of the Black Garlic Puree enhances the flavours for a satisfying dish. The sweet capsicum is a beautiful contrast to the umami black garlic rice.
4 red capsicums
1.5 cups cooked rice
1 red onion, diced
1 clove white garlic, crushed
Black Garlic Puree
2 tsp pine nuts
Wash the capsicums, slice the tops off and remove the seeds from inside. Level the bottom of the capsicum if required so it sits flat, but don't cut through.
Preheat the grill to 170C.
In a hot pan with a dash of oil, saute the onion for 2 minutes.
Add the rice, crushed garlic, pine nuts, and black garlic puree to taste.
Stir well and fry for a few minutes on a medium heat till the black garlic is mixed throughout the rice.
Stuff the rice mixture into the capsicums. Add cheese on top if desired.
Grill for 20 mins at 170C.
