Greek Black Rice Stuffed Capsicums with Caper and Parsley Yoghurt

Directions

1. 1

   For the Caper and Parsley Yoghurt, place all the ingredients in a blender and blend until smooth. Transfer to a bowl and place in the fridge for 30 minutes to set.

2. 2

   Preheat the oven to 180 degrees fan bake. Line a large tray with baking paper.

3. 3

   Cook the rice as per instructions.

4. 4

   Place the capsicums on the prepared tray and bake for 15-20 minutes, until soft and juicy.

5. 5

   Meanwhile, heat the oil in a small frying pan over medium-high heat. Add the spring onion, red onion and garlic and cook, stirring frequently, for 5-7 minutes, until soft and fragrant. Add the pistachios and seeds and cook for another few minutes.

6. 6

   Remove and transfer to a large bowl. Add the rice, olives, parsley, balsamic vinegar and nutritional yeast, and mix to combine all the ingredients.

7. 7

   Remove the capsicums from the oven and divide the filling evenly among the capsicum halves.

8. 8

   To serve, top with a dollop of the Caper and Parsley Yoghurt and serve with a side of fresh leafy greens.