Capsicum recipes
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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
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