Stuffed Capsicums

1. 1

   Finely chop one onion and two of the garlic cloves and saute until translucent in some olive oil.

2. 2

   Add the minced beef and cook until it changes colour.

3. 3

   Add salt, pepper, tomato paste, paprika and finely chopped parsley to the meat, then set aside.

4. 4

   Bring plenty of salted water to the boil, and cook the rice until it is firm.

5. 5

   It is important not to overcook the rice, as it will finish softening later.

6. 6

   Add the rice to the meat mixture.

7. 7

   Cut the tops off the capsicums and remove the core and seeds.

8. 8

   3/4 fill each capsicum with the meat and rice mixture, replacing the tops when done.

9. 9

   Arrange stuffed capsicums in a large casserole or oven proof dish.

10. 10

    Make a sauce for the capsicums: add the other chopped onion and remaining garlic cloves to some olive oil and cook.

11. 11

    Add crushed tomatoes, salt& pepper, paprika, sugar and simmer for 10 minutes.

12. 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. 13

    Remove from oven earlier if the capsicums begin to fall apart.

* Per serving · 4 servings · Values may vary.

No additional tips available.