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STUFFED BAKED CAPSICUM
Ingredients:
4 red, orange or yellow capsicums (choose ones that are upright)
3 Tbs olive oil
1 large red onion, finely chopped
1/2 or one small zucchini, chopped
100g small mushrooms, peeled and sliced
2 garlic cloves, crushed
1/2 fresh red chilli, finely chopped (optional)
300g lean minced beef
1 Tbs dried mixed herbs
One 400g can of chopped tomatoes
100g long-grain rice
1/2 cup Thai basil leaves, roughly chopped
Green or brown olives halved (optional)
4 Tbs grated cheddar or parmesan cheese, or chopped haloumiMethod:
1. Preheat the oven to 180 deg C.2. Slice the tops off the capsicums and scoop out the membranes and seeds. Rub the outside of the capsicums and lids with 1 Tbs of the olive oil and stand the capsicums in a baking tray lined with baking paper.
3. In a frying pan, heat the remaining oil over medium heat. Add the onions, zucchini, mushrooms, garlic and chilli. Cook for about five minutes, stirring frequently or until softened. Increase the heat to high, add the beef and mixed herbs. Cook for about five minutes, stirring with a wooden spoon until the meat is browned.
4. Add the tomatoes, rice and 200ml of cold water. Reduce the heat and simmer for about 10 minutes or until sauce starts to thicken (pictured) and the rice is cooked.
5. Remove the pan from the heat and add the basil leaves to the mixture. Season with salt and pepper to taste.
6. Spoon the mixture into the hollow capsicums, top with the olives and bake for about 30 minutes or until the capsicums have softened and the skin begins to brown.
7. Remove the capsicums from the oven, sprinkle the cheese on top and bake for a further 10 minutes or until they are tender and the cheese is melted.
8. Serve with a green salad or as accompaniment to a piece of baked chicken or fish.
Serves four