For a taste of Eastern Europe, just add veggies, mince, rice, herbs and spices to a big red capsicum (or forego the meat to make a vegetarian version). Today’s Simple Stuffed Capsicums are ideal as a side dish for four or a filling main for two.
Serves: Two or four
Time: Two hours
Ingredients
- 4 red capsicums
- 1 teaspoon olive oil
- 2 onions, diced
- 500g beef mince
- 1/2 cup rice, cooked
- 1 egg
- 1 tablespoon fresh parsley, chopped
- Salt and pepper
- 1/4 cup vegetable oil
- 1 x 400g can whole peeled tomatoes
- 3 whole peppercorns
- 1/4 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 cup sour cream
Method
Preheat the oven to 175°C. Cut off the tops of the capsicums and remove the seeds and membranes from inside.
Heat the olive oil in a saucepan and sauté half the onion over a medium heat until tender. Place in a large bowl and add the mince, rice and egg. Season with parsley, salt and pepper and mix well. Stuff the mixture into the capsicums, place in a large roasting pan and set aside.
Heat the vegetable oil in a large saucepan and sauté the remaining onion until soft and translucent. Stir in the tomatoes and season with salt and pepper and the herbs and spices. Simmer for 20 minutes, then pour the sauce over the capsicums.
Cover the roasting pan and place in the preheated oven to bake for 90 minutes. Remove capsicums. Put the sauce in a blender and blitz until smooth. Pour back into pan to reheat, then whisk in sour cream right at the end. Pour sauce over capsicums to serve.