Greek-style stuffed capsicums

Greek-style stuffed capsicums

Ingredients (4 servings)

4 large red capsicums (bell peppers)

¼ cup extra virgin olive oil

1 large brown onion, finely chopped

2 garlic cloves, crushed

300g lean beef mince

1 tablespoon dried oregano

½ cup fresh flat-leaf parsley leaves, roughly chopped

½ cup fresh mint leaves, roughly chopped

400g can chopped tomatoes

½ cup brown or wild rice

Salad leaves, to serve


Preheat oven 180C/160C fan-forced. Slice tops from each capsicum. Reserve tops. Scoop out seeds and membrane. Discard. Stand capsicums in a baking paper-lined roasting pan.

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 ½ 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.

Serve capsicums with salad leaves.

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