Make these ‘Pac-Man’ stuffed capsicums and the kids will love you
At Cream, we love our retro culture as much as the next well-lived guy. The original and the earliest were always the best, yes? Heck, we’ve even got a classic arcade style game in the corner of the media/viewing lounge. Very Google, doncha think?
Between bouts of Pac-man and Galaga, and getting back to our computers to write (hopefully) good stuff for you, the staff here tend to get a little hungry. So today the editor’s cooked up a gamer’s take on the classic stuffed capsicum.
This dish is great for a gamer or retro themed party. But don’t let the fun stop there. All of the family – big kids and the little ones – are sure to appreciate this fresh take on a culinary staple.
It’s a lighter, softer take on a traditional that lets the sweetness of the yellow peppers and the richness of the red pesto gently shine, without feeling heavy or overly cheesy.
Fun fact: The concept of stuffing capsicums is believed to have originated in Central and South America, where capsicums – or ‘bell peppers’ as many Americans like to call them – have been cultivated since pre-Columbian times. In the 15th century, bell peppers were introduced to Europe and spread throughout the Mediterranean, the Middle East, and Asia.
Red Pesto Stuffed Yellow Capsicums
Serves: 4
Prep & Cook Time: ~45 minutes
Ingredients:
- 4 yellow capsicums
- 1 cup white long grain rice
- 2 cups water or light vegetable stock
- ¾ cup peas (fresh or frozen)
- ½ cup red pesto sauce
- ⅓ cup grated parmesan cheese
- Olive oil
- Butter (I find just a dollop of this makes a traditionally oily dish magically ‘fluffier’ – and you want that in a stuffing)
- Salt and pepper
Method:
- Cook the rice
Rinse the rice, then cook in water or stock until soft and fluffy. You want it slightly tender rather than firm for that softer texture. - Prepare the capsicums
Slice the tops off the capsicums and remove seeds. Lightly drizzle the insides with olive oil and season with a pinch of salt. - Make the filling
In a bowl, combine the warm rice, peas, and red pesto. Stir gently until everything is evenly coated. Fold through half of the parmesan for a subtle creaminess. - Stuff gently
Spoon the mixture loosely into each capsicum, padding with a spoon occasionally but not so as to make the stuffing too tight. Gentle pats will keep the final texture light. - Bake
Place the caps in a baking dish with just a splash of water in the base. Cover loosely with foil and bake at 180°C for 25–30 minutes, until the capsicums are soft and with just a hint of burn on the top. Note, that truly is just a hint – you never want to serve an actual accidentally burnt dish. - Finish
Remove foil, sprinkle remaining parmesan over the top, and bake uncovered for another 5–10 minutes.
THE BIG easy FINISH:
Gently slice away just one quarter (right) of each capsicum. Et voila! It’s Capsicum Pac-Man style.
Note: Making stuffed vegetables, you’ll usually note there’s stuffing left over. I usually just turn these into mini patties and fry them up. They make a great recess snack for the kids. And grown-ups will realise these tasty morsels are reminiscent of the big dots Pac-Man used to gobble up!
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