Stuffed Capsicums

2 large capsicums, halved lengthways

1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 teaspoons Whittington’s basil leaves
2 teaspoons Whittington’s oregano leaves
1 kg ripe tomatoes chopped roughly
½ cup Borello Ricotta cheese
¼ cup parmesan cheese
500gm lean beef mince
½ cup cooked rice
Splash of olive oil
Salt & pepper, to season
½ cup grated Tasty cheddar for top

Preheat oven to 180°. Cut capsicum in half-length ways. In a frying pan add oil & sauté onion and garlic until soft. Add mince to the pan & season with salt & pepper. Cook for approx 5-8 mins or until the mince is cooked through. Add tomatoes, parsley, oregano and basil. Remove the pan from heat, cool slightly & add all other ingredients to the mixture. Divide mixture evenly spooning into capsicum shells. Fill firmly and slightly moulded at top. Finish with grated cheddar on top. Place on an oiled baking tray & cook in the preheated oven for approx. 35 – 40 mins until cooked through & golden on top.

Serves: 4


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