Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and granddaughter – inspiring you to get excited about food!
With the start of a new season, hopefully our cold winter days are coming to an end! But for those last few cold nights when you just want to curl up by the fire with a glass of red and some comfort food I have the perfect comfort food for you.
One of my favourite dishes would have to be stuffed capsicums – also known as stuffed peppers – a popular dish in many Mediterranean countries.
The technique of stuffing the capsicums really showcases the beautiful vegetable and transforms them to something special.
This dish is made by cutting the tops off the capsicums, removing the seeds and filling the cavities. The capsicums are filled with rice, vegetables, mince, fresh herbs and then slow cooked. When cooked just right the capsicums are soft but still bright and keep their shape and they have a beautiful sweetness. They also look beautiful on the plate so these are great to make and share with your family and friends.
I make stuffed capsicums with beef mince in the rice. Even without meat the stuffed capsicums are a very satisfying and hearty meal. Just omit the beef for a vegetarian option that is sure to please. They are always a hit with the kids too so it’s a great way to get their daily veggie hit. Hope you enjoy this recipe.
Keep warm!!
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Stuffed Capsicums
Ingredients [serves six]
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 500g beef mince
- 2x 400g cans crushed tomatoes
- 1 carrot grated
- 1 zucchini grated
- 1tsp dried oregano
- 1/4 tsp ground cinnamon
- 1 cup long-grain rice
- 2 cups vegetable stock
- Small bunch of fresh parsley,
finely chopped - 1/2 cup grated Parmesan
- Salt and pepper, to taste
Method
- Preheat oven 180 degrees.
- Heat oil in a medium fry pan over medium heat.
- Add onion and garlic and cook until soft. Around 6 minutes.
- Add mince and cook on high until browned.
- Add carrot, zucchini crushed tomatoes, oregano and cinnamon.
- Simmer for 5 minutes. Add rice and simmer for another 15 minutes on low heat.
- Remove from heat and stir in the parsley and Parmesan.
- Season with salt and pepper to taste.
- Cut tops off the capsicums and reserve for the lids.
- Scoop out and discard seeds and membrane.
- Spoon rice mixture loosely into capsicums
- Place upright in an oven dish.
- Replace the tops
- Pour the stock into the baking dish so it surrounds the base of the capsicums
- Cover with foil and bake for 1 and a 1/2 hours.
- Check that the rice is cooked, if not cook for further 15 minutes.
- Drizzle with some extra virgin olive oil.
- Serve with a garden salad and crusty bread.
