Capsicum recipes
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2
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Spanish stuffed capsicum
Chinese stir fry capsicum with chicken
Beef and capsicum kebabs
Capsicum with squids
Capsicum rice
Fried rice vermicelli with beef and capsicum
Stir fry beef and capsicum
Peperonata
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Spanish stuffed capsicum |
Spanish
stuffed capsicum
Cooking time 70 minutes Serve 2
Ingredients
- 2 red capsicums
- 1/2 onion (diced)
- 100 g minced meat
- 2 pips garlic (chopped)
- 1 tbsp pancetta (chopped)
- 2 tbsp olive oil
- 100 g cooked rice (cooked)
- 1 teaspoon spicy paprika
- 1/2 teaspoon cumin
- pinch of nutmeg
- 60ml white wine
- 200g can chopped tomatoes
- 1 egg (lightly beaten)
- 1 tbsp fresh flat leaf parsley
(chopped)
- salt and pepper to taste
Method
- Cut the tops off each
capsicum to form lids, remove the seeds.
- Heat oil over a medium temperature and fry the pancetta for a minute.
- Add the onions, garlic and a
little salt. Fry lightly to soften the onions
slightly.
- Add paprika, cumin and
nutmeg and stir.
- Add the minced meat, turn up the
heat slightly and cook for 5 minutes or until brown.
- Pour in the wine and bring
to the boil, turn the heat back down and let it simmer for
10 minutes until all the wine is gone.
- Add the tomatoes, and simmer
for a further 10 minutes.
- Remove from the heat and
stir in the rice, egg and parsley.
- Season well with salt &
pepper.
- Preheat the oven to 180ºC
- Stuff each capsicum tightly
with the mixture and pop on it's lid. Place the capsicum on a baking
sheet or oven dish, drizzle over a little olive oil and bake
in the oven (uncovered) for 40 minutes.
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Chili doctor says eat chili to your heartiest content. Chili
is good for health. It contains 7 times more vitamin C than
orange. Chili is good for the heart, for those on diet programs...
Try a very different way of cooking capsicum
The Chinese
stir fry style.....
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Capsicum recipes
1
2
3
4 |
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