Stuffed capsicums are a colourful and healthy meal with multitude variations on the recipe stuffing including beef, chicken, turkey and vegetarian versions.
This time I opted for minced beef and rice as my stuffing. It is an easy dish to make and works great as an appetizer or for entertaining guests on short notice.
Remember, you can always choose the capsicum colors that you like best. Personally I like the reds and greens the most. If you prefer spicy or if the people you are cooking for enjoy spiciness then you can also opt for using the longer and hotter peppers.
I chose a simple rocket and tomato salad with an olive oil and balsamic vinegar for an acidic touch as the salad pairing.
Enjoy the recipe and salad pairing!
Claudia’s Simple Stuffed Capsicum
- 1 1/2 cups cooked long/short-grain rice – I personally prefer short grain as it sticks together better
- 4 assorted capsicum/bell peppers
- 2 tomatoes, diced
- 1 medium sized onion, diced – white or red is fine
- 1 1/2 pounds lean ground beef or chuck – alternative- turkey, chicken or even fish mince.
- Extra virgin olive oil
- 1 clove garlic, crushed
- 1 teaspoon parsley
- 1 teaspoon dried leaf oregano
- Salt, pepper & cayenne pepper
- Cheddar cheese (if preferred – personally I don’t like to use it)
Preheat oven to 220 degrees.
Cut tops off peppers, remove seeds and insides. Chop edible part of the tops and set aside. Place the peppers under chilled water for a few seconds and set aside.
Heat olive oil in a large pan over medium heat until hot. Sauté chopped onions, garlic and tomatoes for a few minutes or until they are soft. Add the crushed garlic, oregano, parsley, pepper, salt and cayenne pepper and simmer for 8-10 minutes.
Add ground beef and cooked rice to the pan and stir well.
Using a spoon, scoop the rice into the capsicums and place on a baking tray lined with aluminum foil and bake for 30 minutes. If you like the cheese idea, top the stuffed peppers with the cheese before baking to get the baked cheese effect.
Rocket & Tomato Salad
- Rocket Salad
- Cherry tomatoes
- Extra virgin olive oil
- Balsamic Vinegar
- Salt & pepper
Slice the cherry tomatoes into small circles and place into a bowl with the rocket leaves.
For the dressing, combine olive oil, balsamic vinegar, pepper and salt to taste.
a) Always keep an eye on the baking times and check through the glass regularly. Some ovens are hotter than other models!
b) The moister the rice is the tastier the dish will be, don’t overcook the rice so that the moisture is all gone.
c) If you love the taste of chili add more cayenne pepper, it’s a fantastic combination with the mince.
d) To be fancier in deco, add the tops of the capsicum (if you haven’t discarded) back on the top of the capsicum to act as a hat which can be taken off by the person eating it.
e) Serve with rose or white wine. Delicious!