Virginia Iovine-Turner Cucina Amore www.cucinaamore.co.nz

I recently ventured down to the Ohope markets and I must say it was delightful; the fresh vegetable selection was fantastic and there was some great buys.

As I was leaving there was a young girl selling capsicums and chillies. I couldn't resist as I love capsicums and you can do so much with them. You can watch me on GMTV on Tuesday from 9am making them.

Stuffed Capsicums

Ingredients

Lupi light olive oil

12 small capsicums or 8 large

1 carrot

1 onion

2 celery sticks, cut fine

1/2 cup red wine

3 tablespoons chicken/vegetarian powdered stock

3 cups water

1 can chopped tomatoes

Salt and pepper

Method

Pre-heat oven to 165 degrees Celsius. Chop all vegetables but the capsicums into small pieces.

Cut the lids off the capsicums, reserve. Wash and remove any seeds. Place the capsicums in an oven dish and add a teaspoon of rice in each one. In a pan heat 3 tablespoons oil, add onion and cook for one minute then add carrot and celery. Sauté for a further 5 minutes before adding tomatoes, wine, stock and water. Taste for flavour. If needed, add a little salt and pepper. Fill all the capsicums to the top with vegetable stock and pour the rest of the juice in the dish. Cover the dish and place in the oven to cook for 3-4 hours until soft.

Tip: You can add mince and/or feta cheese to this dish.