Why Stuffed Capsicum?
One of my dad’s favourite meals to make our family when I was younger, this recipe is neither innovative nor unique.
Instead this simple dish speaks only of the flavours put into it. A succulent filling of mince and rice that is seasoned and tender by the sweetness of the capsicums and the gentle cooking method.
Although simple this recipe is one that always warms my heart.
6 medium sized capsicums
250g pork mince
250g veal mince
1 large onion, chopped finely
4 tablespoons rice
1 440ml can tomato soup
2 tablespoons tomato paste
1 tablespoon butter
Preheat oven to 160°C/180°C fan forced. Melt the butter in a frying pan over medium heat and cook the onions for 8 minutes or until they are translucent. Add the rice and enough water to cover the mixture by 1 cm. Simmer for 10 minutes while continuing to stir. Remove from the heat and allow to cool, allowing any left over liquid will soak into the rice.
In the meantime slice the tops of the capsicum, about 2-3 cm down from the top and scoop out the seeds.
In a large bowl mix the mincemeat with the egg, tomato paste and rice mixture. Season with plenty of salt and pepper and stuff into the capsicums and cover the tops of the capsicums.
Place in an ovenproof dish and cover with tomato soup.
Bake for 35-50 minutes or until the capsicums are soft and the sauce is thickened.