Stuffed Capsicums (Bell Peppers)

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Recipe Rating

  • (1 Rating)

Ingredients

  • 4 red capsicums, 500g beef mince **, 2 small onions finely diced - 2 for the mince stuffing and 2 for the tomato soup, 4 cloves garlic grated- 2 for the mince stuffing and 2 for the tomato soup, 1 small carrot grated, 1 stick celery finely diced, 1 tablespoon of finely chopped fresh rosemary, about 1/2 cup chopped parsley, salt and pepper, 1 bottle tomato passata, 1 bunch fresh basil, 1 cup vegetable stock, 1 heaped teaspoon raw sugar

Instructions

  • 1. To make the beef mince stuffing. In a bowl add the mince/1/2 the garlic and onion/grated carrot/diced celery/rosemary and parsley. Mix together thoroughly. Season thoroughly. In pan saute the remaining onion and garlic in a little olive oil. Add the bottle of pasata and the stock and bring to a simmer. Add a small handful of fresh chopped basil Add the sugar Season thoroughly Cook for about 5-10mins Pre heat oven to 180 degre Cut the tops of the capsicums about a centimetre from the top Fill each capsicum with the mince mixture. Place the lids back on each pepper Taste the soup for final seasoning. Pour the soup into a casserole dish and place each capsicum standing up in the soup. The soup should come up at least 1/2 preferably 2/3 of the way up the capsicums. Cover the casserole dish with a lid and cook for 20 minutes. Take the lid off and cook for a further 20 minutes. Serve with rice and a green salad.

Instructions

  • 1. To make the beef mince stuffing. In a bowl add the mince/1/2 the garlic and onion/grated carrot/diced celery/rosemary and parsley. Mix together thoroughly. Season thoroughly. In pan saute the remaining onion and garlic in a little olive oil. Add the bottle of pasata and the stock and bring to a simmer. Add a small handful of fresh chopped basil Add the sugar Season thoroughly Cook for about 5-10mins Pre heat oven to 180 degre Cut the tops of the capsicums about a centimetre from the top Fill each capsicum with the mince mixture. Place the lids back on each pepper Taste the soup for final seasoning. Pour the soup into a casserole dish and place each capsicum standing up in the soup. The soup should come up at least 1/2 preferably 2/3 of the way up the capsicums. Cover the casserole dish with a lid and cook for 20 minutes. Take the lid off and cook for a further 20 minutes. Serve with rice and a green salad.

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