Stuffed Capsicums

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 green capsicum
• 500 g minced beef
• 2 onions
• 4 cloves garlic
• 2 cans crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup long-grain rice
• 1 bunch flat leaf parsley
• paprika
• salt and pepper
• sugar
• olive oil

Recipe

• 1 finely chop one onion and two of the garlic cloves and saute until translucent in some olive oil.
• 2 add the minced beef and cook until it changes colour.
• 3 add salt, pepper, tomato paste, paprika and finely chopped parsley to the meat, then set aside.
• 4 bring plenty of salted water to the boil, and cook the rice until it is firm.
• 5 it is important not to overcook the rice, as it will finish softening later.
• 6 add the rice to the meat mixture.
• 7 cut the tops off the capsicums and remove the core and seeds.
• 8 3/4 fill each capsicum with the meat and rice mixture, replacing the tops when done.
• 9 arrange stuffed capsicums in a large casserole or oven proof dish.
• 10 make a sauce for the capsicums: add the other chopped onion and remaining garlic cloves to some olive oil and cook.
• 11 add crushed tomatoes, salt& pepper, paprika, sugar and simmer for 10 minutes.
• 12 ladle this sauce over the capsicums, cover and bake in a preheated 180c oven for 45 minutes, or until the capsicums are tender.
• 13 remove from oven earlier if the capsicums begin to fall apart.