2 tbsp extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, microplaned
1 carrot, finely chopped
2 celery, finely chopped
¼ cup of red wine
Salt & pepper
2 x (400g) cans of crushed tomatoes
1 tbsp tomato paste
1 cup vegetable broth
2 tbsp parsley, chopped
2 tbsp mint, chopped
2 tbsp dill, chopped
½ tsp dried oregano
1 cup black rice
3 medium potatoes, peeled and chopped into large chunks
8 medium capsicums (mixed colours), deseeded and tops cut off
Preheat the oven to 180°C.
In a small pot or a rice cooker, cook black rice according to packet instructions.
Meanwhile, in a medium saucepan heat 2 tbsp of olive oil and sauté onion, garlic, carrots and celery for 2-3 minutes or until softened. Add some tomato paste, red wine, chopped tomatoes and vegetable broth. Stir in fresh herbs and season generously with salt and pepper. Simmer for 5-10 mins or until the sauce thickens.
In a large deep baking dish spread a few spoonfuls of the sauce on the bottom of the dish. Place capsicums, hole side up, in the tray.
Pour cooked black rice into the remaining sauce and stir to combine. Stuff capsicums with black rice mixture. Place the tops back on the capsicums and arrange chopped potatoes around them. Drizzle with olive oil and season with salt and pepper.
Cover the dish with foil and cook for 50-60 minutes, depending on the size of capsicums.
Remove foil and cook for a further 10-15 minutes.
Remove from the oven and allow to cool slightly before serving.