I’ve been out of action for quite some time…finishing studies and moving on with new adventures in my life meant that writing was pushed to the back burner – but cooking was still on the fore front of my mind!
Cooking for me is a release. Where some might read a book, go for a drive, gym, game, knit or garden…I cook. It’s a safe haven and an adventure all in one and it can be both disappointing and exhilarating depending on how game your ambition is.
Our grocer had bags of capsicums going out for $1.50 so I couldn’t pass up the opportunity to try out a recipe that’s been teasing me for some time. These are Greek style stuffed capsicums that can be eaten on their own or with salad and some delicious toasty bread.
Serves 4 10 minutes prep 1 hour cooking time
4 large capsicums
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon dried oregano
1/2 cup parsley, roughly chopped
400g can chopped/diced tomatoes
1/2 cup white long-grain rice
Salad to serve (optional)
Preheat oven 180C fan-forced. Slice tops from each capsicum and put aside. Scoop out seeds and membrane and discard. Stand capsicums in a baking paper-lined roasting pan (if they don’t stand up thinly slice off the bottom until they stand – be careful not to cut through the capsicum so the filling falls out).
Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Add herbs, tomato, rice and 1/2 cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken. (If after 40 minutes the skins have only just blistered, turn the heat up high in the oven for the last 5 minutes but be sure to watch so they don’t burn).
Serve immediately with a side salad, or enjoy on it’s own!