Stuffed capsicums a tasty way to eat veges
Last week, our fridge quickly accumulated value packs of capsicums from different stores. This versatile fruit has finally come back in season, and I’m grabbing all the cheap ones I can find!
Stuffed capsicums are so easy to make and a delicious way of eating more vegetables. I’ve filled them with a flavourful spiced beef and tomato sauce; the rice helps the sauce to thicken and adds a nice bite. They are then topped with feta and the tops placed back on — this keeps all the juices in and gives them a beautiful saucy texture. If you can get your hands on multiple coloured capsicums they look so pretty on the table!
Spiced Beef & Feta Stuffed Capsicums
Makes 12 small or 8 large Ingredients
1 onion, finely chopped
2 large cloves garlic, finely chopped 500g beef mince
1 tsp cumin seeds
1 tsp ground coriander
1⁄4 tsp ground cardamom
1⁄4 tsp chilli powder
1 x 400g can chopped tomatoes
1⁄4 cup white rice
1⁄4 cup tightly packed parsley, finely chopped
1⁄2 tsp salt
12 small or 8 large capsicums
50g feta
Method
In a large saucepan, heat 2 Tbsp olive oil over medium heat. Add onion and garlic, and cook for 5-7 minutes, stirring occasionally, until onion is translucent. Transfer to a plate.
Add beef to the pan, and increase heat to medium-high. Cook for 5 minutes, stirring often, until just beginning to brown. Add spices and cook for another 5 minutes. Add onion and garlic back into the pan, along with the tomatoes, rice, parsley and 1⁄2 cup
water. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until rice is cooked and sauce is a bolognese consistency. Add more water as necessary. Preheat oven to 180C. Slice the tops off each capsicum and set aside. Fill each capsicum roughly 3⁄4 to the top with mince mixture and arrange in 2 baking dishes. Crumble feta evenly over each. Replace the tops of each capsicum, drizzle with oil and bake for 30 minutes, until capsicums are nicely browned and juices are running. Serve hot.
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