Stuffed capsicum with minced meat

IMG_0792 01Stuffed peppers/capsicum recipes are in abundance all over the world with numerous variations to suit different palates /tastes; to name a few – Greek, Indian, Spanish, Middle-eastern, and Scandinavian etc.

It looks colourful, and all the flavors cocooned inside the pepper packs a punch. My version is here is closer to the Mediterranean style with minced lamb and unpolished/brown rice, infused with select spices and topped up with crumbled feta cheese.  The sight of chili peppers normally makes my daughter run for cover but once she got a taste of it, another round was in the offing. And my husband was ecstatic from the first bite with the burst of flavors – that kind of unanimous approval from the family is so gratifying!

You need –

  • 3-4 large capsicums

For the stuffing

  • Minced lamb – 250 grams
  • Carrot – 1, finely chopped
  • Brown rice – 1/2 cup
  • Onion- 1, finely chopped
  • Canned tomatoes – ½ cup
  • Garlic – 2 large, crushed
  • Green chili – 1 or 2, chopped
  • Cumin powder – 1/2 teaspoon
  • Paprika- 1 teaspoon
  • Garam masala- 1 teaspoon
  • Chicken stock – 3-4 tablespoons
  • Olive oil – 3 tablesooons + 1 tablespoon
  • Salt & pepper to taste
  • Feta cheese – crumbled, ¼ – 1/3 cup
  • Fresh coriander leaves to garnish

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How to –

Pre-heat the oven to 180C.

Slice the top of each capsicum. Scoop and discard the seeds and membrane.

Heat a tablespoon of oil in a heavy bottom pan. Add the onions, green chilies and sauté till the onions are soft. Add the garlic and cook for a minute. Add the paprika, cumin powder and garam masala. Cook this till the oil starts to separate.

Add the minced meat, carrot and with a wooden spoon, break up the minced meet. Cook this for about 5 minutes. Add the tomato,1/4 water, season with salt and pepper and cook till the meat has cooked through and the sauce has thickened.

Stir meat mixture into the cooked rice and set aside.

IMG_0747 copySpoon the mixture equally in the capsicums, pour about 1 tablespoon of stock and place the capsicum top back. Place them in a baking dish that is large enough to hold the capsicums. Drizzle with 3 tablespoons of oil and bake for about 35-40 minutes or till the capsicums have softened.

Remove from oven and take the top off. Garnish with crumbled feta and coriander leaves and serve.

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