STUFFED CAPSICUMS

Excellent recipe for a summer time family meal

6 green or red capsicums (med)
2 onions, chopped
3 garlic cloves, crashed
2 cups chopped ripe, peeled tomatoes
3 tbsp tomato paste 1/3 cup of olive oil
1/2 cup stock
2/3 cup white short grain rice
500g ground beef or lamb
2 tbsp chopped parsley
1/2 tsp dry oregano
1/4 water
1 tsp sugar
salt and pepper

Wash capsicums, cut off the tops and reserve. Remove the pith and seeds and blanch both capsicums and tops for 3 minutes in boiling water. Drain and place in an oven dish.
In the mean time rinse rice well and cook in two cups of boiling water for 12 minutes.
In a fry pan heat 2 tablespoons of the oil and fry in onion and garlic until soft.
Add tomatoes, stock, sugar, tomato paste, oregano, salt and pepper, cover and let simmer for 10 minutes.
In a pan heat the remaining oil add the meat and cook until meat begins to brown.
Add sauce to the meat, bring to boil and simmer until liquid is absorbed but not dried out.
Fill capsicums with meat and rice stuffing and place the tops back on capsicums.
Pour 1/4 cup of water to the baking dish and sprinkle a few drops of oil on each cupsicum.
place capsicums in a pre-heated oven 180C for 1 hour. Turn oven off and let rest for 10 minutes. Try this recipe you'll love it.
Serve hot or cold.
Serves 6


stuffed capsicums

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