Petitchef
PETITCHEF

Crumbed capsicums and savoury rice


Ingredients

- 4 capsicums
- 4 slices of ham
- 4 slices of tasty cheese
- 1 cup of flour
- 1 cup of breadcrumbs
- 2 eggs
- salt and pepper
- oil
- 1 cup of rice
- 2 slices of ham
- 1/2 an onion
- 1/2 a capsicum
- 1/2 a carrot
- 1/4 cup of corn
- 1/4 cup of peas

Preparation

Step 1

Preheat oven to 200 degrees celcius. Wash and dry whole capsicums, place on a baking tray and roast in oven, turning occasionally, until all sides have blackened and blistered.

Step 2

Remove tray from oven and cover with a teatowel until cool enough to handle.Gently pull stem out of capsicum and using a small spoon, lightly scrape out the majority of the seeds.

Step 3

Wrap a piece of ham around a piece of cheese and carefully slide into a capsicum. Repeat with the rest.Place the flour in a bowl, the eggs, salt and pepper in a second bowl and the breadcrumbs in a third bowl.

Step 4

Crumb each capsicum, one at a time, by coating first in the flour, second in the egg mixture and thirdly in the breadcrumbs. Fry in oiled frypan over med/high heat until golden brown on each side.

Step 5

Cook rice until ready. Drain and rinse. Heat a little oil in a saucepan, add onion and cook until soft. Add the capsicum, carrot, corn, peas and ham and cook until soft.

Step 6

Stir in the rice, salt and pepper.

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