Stuffed kamo kamo
Kamo kamo stuffed with mushrooms and capsicums baked in the oven with a crispy cheese topping.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Follow our step-by-step recipe guide.
Method
- Preheat oven to 180°C
- Cut kamo kamo in half lengthways. Scoop out the insides leaving a hollowed out centre
- Heat oil and cook the onion in a non-stick frying pan until translucent
- Add garlic, chopped mushrooms, capsicum and tomato paste and continue to cook until soft
- Remove from heat and add cooked rice, tomato and cheese
- Fill each half of the kamo kamo with the vegetable and rice mix
- Sprinkle with breadcrumbs
- Bake for 45 minutes.
- 1kamo kamo
- 1 tbspoil
- 1/2onion, diced
- 1 clovegarlic, crushed
- 1 cupmushrooms, finely diced
- 1/2red capsicum, diced
- 1 tbsptomato paste
- 1/2 cupcooked rice
- 1tomato, diced or 1/2 can chopped tomatoes
- 1/4 cupEdam cheese, grated
- 1/4 cupdried breadcrumbs
Per serve
- Energy1310kJ
- Protein10.7g
- Total Fat12.4g
- Saturated Fat3.3g
- Total Carbohydrate35g
- Sugars12.3g
- Dietary Fibre9.0g
- Sodium206mg
Follow our step-by-step recipe guide.
Method
- Preheat oven to 180°C
- Cut kamo kamo in half lengthways. Scoop out the insides leaving a hollowed out centre
- Heat oil and cook the onion in a non-stick frying pan until translucent
- Add garlic, chopped mushrooms, capsicum and tomato paste and continue to cook until soft
- Remove from heat and add cooked rice, tomato and cheese
- Fill each half of the kamo kamo with the vegetable and rice mix
- Sprinkle with breadcrumbs
- Bake for 45 minutes.
Ingredients
- 1kamo kamo
- 1 tbspoil
- 1/2onion, diced
- 1 clovegarlic, crushed
- 1 cupmushrooms, finely diced
- 1/2red capsicum, diced
- 1 tbsptomato paste
- 1/2 cupcooked rice
- 1tomato, diced or 1/2 can chopped tomatoes
- 1/4 cupEdam cheese, grated
- 1/4 cupdried breadcrumbs
Ingredients
- 1kamo kamo
- 1 tbspoil
- 1/2onion, diced
- 1 clovegarlic, crushed
- 1 cupmushrooms, finely diced
- 1/2red capsicum, diced
- 1 tbsptomato paste
- 1/2 cupcooked rice
- 1tomato, diced or 1/2 can chopped tomatoes
- 1/4 cupEdam cheese, grated
- 1/4 cupdried breadcrumbs
Nutrition Facts
Per serve
- Energy1310kJ
- Protein10.7g
- Total Fat12.4g
- Saturated Fat3.3g
- Total Carbohydrate35g
- Sugars12.3g
- Dietary Fibre9.0g
- Sodium206mg
Follow our step-by-step recipe guide.
Method
- Preheat oven to 180°C
- Cut kamo kamo in half lengthways. Scoop out the insides leaving a hollowed out centre
- Heat oil and cook the onion in a non-stick frying pan until translucent
- Add garlic, chopped mushrooms, capsicum and tomato paste and continue to cook until soft
- Remove from heat and add cooked rice, tomato and cheese
- Fill each half of the kamo kamo with the vegetable and rice mix
- Sprinkle with breadcrumbs
- Bake for 45 minutes.
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