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Greek-style stuffed capsicums

  • 0:10 Prep
  • 1:00 Cook
  • 4 Servings


  • 4 large red capsicums
  • 1/4 cup extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g lean beef mince
  • 1 tablespoon Masterfoods Oregano Leaves
  • 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped
  • 400g can chopped tomatoes
  • 1/2 cup white long-grain rice
  • Salad leaves, to serve
  • Salt flakes, to season


  • 1
    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 (see note).
  • 2
    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.
  • 3
    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.
  • 4
    Serve capsicums with salad leaves.

Source: taste.com.au


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