Stuffed Capsicums
Serves 4
Ingredients
500g lean mince
1 medium onion - diced
3-4 cloves garlic - diced
1 sachet tomato paste
400g tin crushed tomatoes
Fresh herbs (basil, parsley, mint) - about 1/2 cup or whatever you have/prefer
2 level tsp dried mixed herbs
2 Tbs raw rice (any kind)
Salt and pepper to taste
4 red capsicums
4 tsp grated cheese
Method
Sauté the mince, add the garlic and onion and stir for about 5 minutes. Add everything else apart from the rice, cheese and capsicums. Simmer about 15 minutes. Add the rice and simmer a further 10 minutes to help absorb the liquid so that the mixture becomes ‘firm’ but not dry.
Remove the tops from the capsicums and scoop out the seeds and membrane. Stuff with the mince mixture and place in a ovenproof dish with a lid. Pour in enough water to come about 1/4 way up the capsicums. Place the lid on the dish and bake at 180 deg C for about 30 minutes or until the capsicum are just tender. Sprinkle a little grated cheese on top of each capsicum and pop back in the oven with the lid off the dish until the cheese has melted. Or switch to grill and melt the cheese that way.
Serve with a green salad or other veggies of choice.
You can flavour the mince any way you want - chilli, Persian, etc.
