Baked stuffed capsicums
This is a colourful autumn recipe using capsicums and mince. It is easy to make but you can get an impressive result. Add chilli to the sauce if you like it hot.
Ingredients
- 4 capsicums 2 red and 2 green
- 600 g pork mince beef, lamb and chicken work well too
- 1 onion finely chopped
- 1 slice bread
- 1 egg
- flour
- salt and pepper
- Olive oil
For tomato sauce
- 1 stalk celery chopped
- 1 carrot chopped
- 1 onion chopped
- 2 tins tomatoes in tomato juice 400g tin
- 2 tbsp olive oil
- parsley to garnish
Instructions
- First, make tomato sauce.
- Heat 2 tablespoons olive oil in a sauce pan.
- Add onion, celery and carrot and sauté until onions become transparent. Pour whole can of tomatoes with juice.
- Cook uncovered on low heat for 20 minutes.
- Blend the tomato sauce in a blender until smooth.
Stuffed Capsicums
- Cut capsicums in quarters, remove stalk and seeds.
- Soak a slice of bread in warm water. Squeeze water out and tear it in a bowl. Add mince, chopped onion, egg, salt & pepper and mix well with your hand until it forms sticky mixture.
- Dust inside of each capsicum quarters with flour and stuff 1/16 of meat mixture.
- Heat olive oil in frying pan. In batches, cook stuffed capsicum quarters. Place them meat side down until brown. Cook only the meat side.
- In an oven proof dish, pour 2/3 tomato sauce in the bottom. Arrange stuffed capsicums attractively.
- Pour rest of the tomato sauce on top and bake in an oven 180°C for 30 minutes until the capsicums are soft and meat cooked through.
- Serve with pasta or crusty bread and green salad.
Tried this recipe?Let us know how it was!
I find sauté meat before stuffing easier, no guessing when it might be done, and less strong onion taste