Stuffed capsicum (pepper)
Posted by Phytopath on Feb 19, 2010
A friend visited me recently and came bearing gifts. He is a commercial vegetable grower and missed picking a few squash and zucchini, so they were the size of a wallaby (slight exaggeration).
He wanted to know how to cook a stuffed zucchini so I used my recipe for stuffed capsicum. They weren’t too bad but “stuffed capsicum have more taste”, I told him. So the next evening we stuffed some capsicum (he also bought a truck load of them as well (another exaggeration).
They were a great hit, so for my friend and anyone else who likes stuffed capsicum, here is the recipe.
Ingredients:
6 red or green (or any colour) capsicum/peppers
2 medium onions, chopped
2 cloves garlic, finely chopped
500g minced steak
salt & pepper to taste
half cup wine or stock
1 large ripe tomato, chopped
1 cup cooked rice
1 cup tomato juice or chicken stock
Method:
Slice tops off capsicum and remove seeds and membrane.
Combine steak, onion, garlic, salt, pepper, wine and tomato. Add rice and mix well
Fill capsicums with the mixture and place in baking tray or slow cooker.
Pour the tomato juice or chicken stock over the lot and cook until minced steak is done, approx 40 mins in a moderate oven or three hours on low in a slow cooker.
This recipe will serve six people with a side dish, or three very hungry people.
They go well with a green salad and garlic bread.
