You can prepare salad with stuffed capsicum in late summer, because it is the perfect time for enjoying it. If you grow capsicum or bell pepper in your own vegetable garden then you can prepare this salad whenever you want.
Ingredients for Making Stuffed Capsicum Salad
To make this yummy salad you require four yellow, green, or red capsicums, three-fourth cup of brown rice, pepper, salt, one cup of cooked corn kernels, one and three-fourth cups of water, juice of half a lemon, eight cups of chopped mixed green vegetables, and three tablespoons of virgin olive oil. You should also have one-third cup of raisins, one-third cup of chopped pecans, quarter cup of shredded fresh cilantro, quarter cup of chopped red onion, one can of black beans, two tablespoons of red wine vinegar, one chopped shallot, one cup of shredded cheddar, red wine vinaigrette, and some extra olive oil.
Steps for Making Stuffed Capsicum Salad
Combine all the ingredients for the dressing in a bowl and beat well to mix nicely. In a saucepan, add water, salt, and rice and let the rice boil. You have to lower the heat, cover with a lid, and cook for half an hour. Chop the tops of the capsicums. Throw the seeds and stems. Scrape away the pith with a spoon.
You need to preheat your oven to a temperature of 400Â°F. Mix the raisins, corn, lemon juice, cilantro, pepper, salt pecans, onion, rice and oil in a big bowl. Stuff this mixture into the capsicums. Place them on a greased baking dish. Wrap with aluminum foil and bake for nearly 50 minutes. Then bake for 5 minutes after discarding the foil.
Mix three-fourth of the dressing, black beans, and lettuce in a bowl. Arrange this equally on four salad plates and place one stuffed capsicum on each. Make a slit and then pour the extra dressing.