Stuffed Capsicum
Serves: 8
Prep time: 15 minutes
Cook time: 1 ¼ hours
2 ½ serves per portion
Recipe courtesy of Aleks Lukovic, Country Kitchens team
Ingredients:
- 1-2 tablespoons canola oil
- 1 brown onion, diced
- 1 carrot, grated
- 2-3 cloves of garlic, minced
- 400g lean beef mince
- 1 vegetable stock cube, reduced salt
- Black pepper
- 1 tablespoon paprika
- ½ cup rice
- 8 capsicums (red or yellow), top cut off, deseeded
- 1 potato, chopped (optional)
- 1 can of whole tomatoes
- Parsley, chopped, to serve
Method:
- HEAT oil in frypan over medium heat.
- FRY onion in oil until soft and translucent, around 5 minutes. Add grated carrot and garlic and cook for a further 2-3 minutes.
- ADD mince and vegetable stock cube and season with pepper and paprika. Fry until cooked through. Add the rice, stir and set aside.
- ARRANGE the deseeded capsicum snuggly in a pot. Optional: use wedges of chopped potato to help prop up the capsicums. Distribute mince mixture evenly between the capsicums.
- POUR water into the pot, enough to reach halfway up the capsicums.
- SLICE the canned whole tomatoes in half and place on top of each capsicum as a lid. Roughly chop the remaining canned tomatoes and add to the water in the pot.
- COOK on medium-high heat until the water starts to boil. Reduce heat and simmer with lid on for 45 minutes on stove top. Preheat oven to 180°C.
- TRANSFER pot to the oven and bake with lid off until the tops of the capsicum get crispy (approx. 30 mins).
- TOP with fresh parsley and serve with toasted wholegrain bread.
What's Great About It:
Stuffed capsicums are a common dish in many cuisines including Greek, Italian and Middle Eastern. This versatile recipe provides a complete meal when served with some wholegrain bread on the side. And with half of your daily recommended serves of vegetables in just one portion of this recipe, what’s there not to love!
