Makes 8 - 10 (Halves)
Ingredients
4 - 5 Capsicums
1kg Beef Mince
1/2 Red Onion
1 Zucchini
1 Egg
3/4 cup Medium Grain Rice
Provolone Cheese - about 40g
Handful of Freshly Grated Parmesan
EV Olive Oil
Method
Preheat your oven to 200c.
Cut the tops off your capsicums, then stand them up and cut them in half length ways. Remove the seeds and membrane with your fingers. Before you throw out the tops trim the capsicum away from the stem and finely chop them up. Do this to your zucchini and onion too.
In a saucepan (this will be the same pan I put the stuffed peppers back in and then into the oven) add a drizzle of oil and add in all your diced vegetables and a sprinkle of salt.
Cook them for a few minutes till they soften and brown a little, then add in your rice and stir in 1/2 a cup of water. The rice will absorb the water in a few minutes and then turn off the heat and let the mixture cool down.
Once it's cooled down a bit add it to a bowl with the grated cheeses, an egg, the mince and about 2 teaspoons of salt, mix everything till combined. Using your hands fill the capsicums, you want to press down firmly so the mixture doesn't fall out.
Wipe down your pan with some kitchen towel and add in some oil. Place your capsicums filling side down and cook for a few minutes, you just want the tops to get a little bit of colour.
Turn them around, cover them and put them into the oven for 25 minutes. Then uncover them and cook for a further 10 - 15 minutes, the capsicums should be soft and the filling a golden brown.
My Tip: I serve mine with a Simple Mash and Salad.
Enjoy x
Comments