Capsicums stuffed with beef and tomatoes

    Capsicums stuffed with beef and tomatoes

    44saves
    1hour15min


    9 people made this

    Choose large, firm capsicums — they make the perfect container for a herby beef, tomato and fresh breadcrumb mixture, topped with cheese. Serve with a salad.

    Ingredients
    Serves: 4 

    • ¾ cup (50 g) fresh wholemeal breadcrumbs
    • 4 large yellow capsicums
    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 350 g lean minced beef
    • 1 garlic clove, crushed
    • ¾ cup (200 g) canned chopped tomatoes
    • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
    • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
    • 300 ml diluted salt-reduced or homemade vegetable stock (recipes on this website), hot
    • ¼ cup (40 g) grated mature cheddar cheese
    • 2 fennel bulbs, cut into 5 mm slices lengthways

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat the oven to 190°C. Spread the breadcrumbs on a plate and leave them to dry a little while preparing the rest of the ingredients.
    2. Cut the tops off the capsicums and scoop out the seeds and membranes. Blanch the capsicums and their tops in boiling water for 1 minute. Lift out the capsicums with a slotted spoon, then drain, cut-side down, on paper towel.
    3. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 10 minutes, stirring frequently, until softened. Increase the heat, add the beef and garlic and fry, stirring, until browned and crumbly. Add the tomatoes, herbs and ¼ cup (60 ml) of the stock. Cook for a further minute, then remove from the heat and stir in the breadcrumbs. Season to taste.
    4. Stand the capsicums upright in a lightly oiled, large ovenproof dish, fill with the beef mixture and press down gently. Sprinkle with the cheese and replace the tops. Scatter the fennel around the capsicums and pour in the rest of the stock.
    5. Cover the dish with foil and bake for 40 minutes until the capsicums and fennel are tender, basting halfway through with the stock. Serve hot or warm.

    EACH SERVING

    5 portions vegetables

    VARIATION

    Use the beef mixture to fill 4 large zucchini (about 200 g each). Halve them lengthways and scoop out the centres with a teaspoon. Fill with the beef mixture. Arrange the zucchini in a baking dish, sprinkle with the cheese, then cover with foil and bake for 40 minutes. Remove the foil and bake for 10 minutes.

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    Reviews (1)

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    5

    Nice way to eat mince! I used green capsicums - 18 Feb 2009

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