29 Jun Arrabbiata Capsicum
Spicy Arrabbiata sauce can be used in so many different ways. Here I have used a supermarket sauce with chickpeas to create a spicy stuffed capsicum. Bullhorn Capsicum are sweetish in taste and make a yummy encasement for the Arrabbiata chickpeas in this recipe.
6 bullhorn capsicum
2 Tablespoon tahini
1/2 cup pepitas
1 cup lemon juice
2 400g cans of chickpeas
2 400g jars Arrabbiata sauce (I used Barilla)
1 punnet of cherry tomatoes
- Pre heat your oven to 180degrees celsius.
- With a sharpe knife slice capsicum longways to open them.
- Scrape out the seeds, I usually do this with a teaspoon.
- Place to one side.
- Drain chickpeas into a colander and rinse really well.
- Pat dry chickpeas with a paper towel.
- Add 1/2 cup of lemon juice, 2 tablespoons of tahini, 8 tablespoons of arrabbiata sauce.
- Mash roughly with a potato masher to create a chunky filling.
- Fold in the pepita seeds.
- Open the capsicums and evenly divide the filling between the 6 capsicum.
- They should be nice and full as they easily expand.
- Place into a baking dish, the capsicum should fit quite snuggly so they cook with a nice amount of sauce, be careful not to use a dish that is too big.
- Mix the remaining Arrabbiata sauce with the other 1/2 cup of lemon juice.
- Pour over and around the capsicum to provide a sauce “bath” for cooking.
- Cover baking dish with tin foil and bake for 45 minutes at 180 degrees celsius.
- After 45 minutes, remove from the oven, remove the tin foil.
- Add cherry tomatoes.
- Place baking dish back in the oven for another 10-15 minutes to cook the cherry tomatoes and finish off the capsicum.
- Serve on a bed of your favourite grain, steamed brown rice is a good option.
Arrabbiata capsicum are an easy healthy meal that is simple to prepare. You could use a tomato sauce if you aren’t keen on the spiciness. Its worth a good read of ingredients in the supermarket as many brands are vegan even though its not stated on the label.
Recipe by Catherine Carr