missionspot.blogspot.com - 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!
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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