Food & Wine
Baked stuffed capsicums
These stuffed capsicums are bursting with flavour. They’re so easy to make, and look beautiful on the dinner table. Serve as they are, or with a side of rice for added texture.
Ingredients:
- 4 capsicums
- 1 ½ tablespoons olive oil
- 2 brown onions, finely diced
- 2 zucchini, finely diced
- ¼ cup pine nuts, chopped
- 2 garlic cloves, crushed
- 1 tablespoon Middle Eastern spice mix
- 600g lean beef mince
- ¼ cup beef stock
- 2/3 cup coriander leaves, chopped
- ¼ cup cheese
Method:
- Preheat your oven to 180°C.
- In a frying pan, heat the oil over a medium heat. Add the onions, zucchini, garlic and pine nuts. Cook for 10 minutes, stirring frequently.
- Increase the heat to high and add the spice mix. Allow to cook while stirring for one minute.
- Add the mince and stir with a wooden spoon. Cook for about six minutes, or until the mince is browned.
- Add the stock and simmer for five minutes. Remove the pan from the heat and add most of the coriander to the mixture. Season with salt and pepper to taste.
- Carefully remove the tops and cores from the capsicums (you may want to remove a little from the bottoms to even them out as well). Spoon the mixture into the hollow capsicums and bake for 20 minutes.
- Take the capsicums out and sprinkle over some cheese, and bake for a further 10 minutes, or until the capsicums are just tender.
- Serve capsicums hot with the remaining coriander leaves sprinkled over the top.
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