Stuffed red capsicums
Full of autumnal colour and flavour, these stuffed capsicums make a great meal. The natural sweetness of the capsicums is intensified by cooking, and they make the ideal container for the tasty filling.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 3 tbsp olive oil
- 1 brown onion, finely chopped
- 1 stick celery, finely chopped
- 1 medium carrot, finely chopped
- 2 garlic cloves, finely chopped
- 350g beef mince
- 4 red capsicums
- 150ml white wine
- 400ml passata
- 1 tbsp chives, finely chopped
- 2/3 cup breadcrumbs
- ¼ cup parsley, finely chopped
- 80g pecorino, Grana Padano or Parmesan cheese
How do I make it?
- Preheat oven to 200C.
- Grease and line an oven dish.
- Heat oil in a large frying pan and add onion, celery, carrot and cook, stirring constantly for 1 minute. Add garlic and cook, still stirring for another 30 seconds to 1 minute.
- Add mince and brown before adding wine. Cook until all the wine is absorbed, then add passata and 150ml water. Reduce heat to a simmer. Cook, simmering for 30 minutes or until most of the liquid has been absorbed. Set aside.
- Cut tops of capsicums and set aside. Scoop out the membranes and seeds carefully from the capsicums.
- Add cheese, breadcrumbs and herbs to the meat mixture and mix to combine. Fill each capsicum with mixture and then put the tops of the capsicums on. Drizzle with a little olive oil and place in oven dish.
- Bake for 30 minutes, then remove from oven and serve immediately.
