Stuffed Hungarian Peppers (Capsicum)
Preheat over to 180 degrees celsius. Wash capsicums. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Put capsicum tops aside for decoration later. Add onion, …
4 multicoloured capsicums
1 small onion, finely chopped
450g beef mince
225g pork mince
1/2 cup uncooked rice, rinsed
1 large egg, beaten
A handful of finely chopped parsley
1 teaspoon sweet or hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely chopped
800g of tomato sauce or passata
2 teaspoons of raw sugar
- Preheat over to 180 degrees celsius.
- Wash capsicums. Cut off tops and remove seeds. Season cavities lightly with salt and pepper.
- Put capsicum tops aside for decoration later.
- Add onion, mince meats, rice, egg, parsley, paprika, salt, pepper and garlic. Mix well.
- Stuff capsicums lightly with meat mixture because rice will expand. If you have any leftover meat filling, form it into meatballs.
- Place capsicums and any meatballs in oven tray.
- Mix together tomato sauce & sugar and pour over stuffed capsicums.
- Cook for 45 mins using a lid or aluminium foil to cover the baking dish.
- After 45 mins, remove covering and use a spoon to pour excess tomato sauce at the bottom of the dish back over the filling.
- Cook for the final 15 mins to brown the topside of the mince mixture and outside of the capsicums.
- Remove from oven and place tops back on the stuffed capsicums for decoration.
- Cooked capsicum freeze well if covered with sauce.
You can order organic capsicum when in season, along with many other groceries from our webstore.