Stuffed Capsicums with lentils, black rice and mince
Ingredient
- 8 medium sized capsicums (preferably round rather than long ones)
- 500 grams lean beef mince
- 1 cup (250g) cooked black rice (or precooked in pouch)
- 1 cup cooked black lentils (or 250g canned lentils, drained)
- ¼ cups cup extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 stock cube e.g Massel
- 1 tomato diced
- 3 tablespoons tomato paste
- 4 tablespoons each of chopped parsley, mint an
- 2 tablespoons each of currants & pine nuts (optional)
- ½ cups parmesan cheese
- 200 milliliters tomato pasatta
- ½ cups water (if needed)
- 1 teaspoon oregano
Method
- Wash capsicums and cut top off to make a “lid”
- Pierce the sides of the capsicum with a fork (this will help them cook faster).Place in a tray
- Sprinkle some salt and sugar inside capsicums. Place lids on top.
- Bake in oven at 180C for 1 hour
- Whilst capsicums are cooking prepare filling.
- Saute onion and garlic in olive oil. Add mince and sauté until browned.
- Add fresh herbs, stock cube, pine nuts and currants. Stir through.
- Add diced tomato, tomato paste, cooked black rice and cooked lentils. Stir For 10 minutes. Filling should not be too dry, if it is add the ½ cup water (avoid adding too much water because filling should not be sloppy).
- Stir parmesan through. (adds great flavor!)
- Fill capsicums with filling. Place lids on top.
- Drizzle some olive oil and tomato passata over capsicums (this step adds flavor) Sprinkle with oregano
- Cook in oven at 180C for 60 minutes or until capsicums are quite wrinkled!
- Serve with a green salad.