Stuffed Peppers

For many of you that are enjoying the summer sun and the wonderful fresh produce that this season brings, especially now. One can harvest fresh tomatoes, peppers and other vegetables from the garden and preserve them for the colder months or just enjoy them at present.  I am re-posting this recipe for those who may have an abundance of these vegetables in the garden as well as for those who may not have a garden however, the produce is available at the local markets.  Most likely they will be well priced due to their abundance.  This dish boasts a wonderful combination of flavours which include a rich tomato sauce, flavourful herbs, as well as a splash of wine.

600 grams Veal and Pork Mince
6 Medium Red Capsicums (hulled, pips & membrane removed)
1/2 Cup Rice (cooked)
1 Tablespoon Marjoram (leaves)
1/2 Cup Chopped Parsley
2 Spanish Onions (finely chopped)
2 Cloves Garlic (crushed)
4 Button Mushrooms (finely chopped)
200 grams Tomato Paste
680 grams Passata Sauce (crushed tomatoes)
1 egg
1/2 cup dry white wine
4-6 Tablespoons of Olive Oil
Salt & Pepper to taste

Preparation Time:      20 minutes (Approximately)
Cooking Time:      50 minutes (Approximately)
Serves:      4-6 people (Approximately)

Wash and pat dry the capsicums, cut the tops off and ensure the hole is large enough to stuff the meat mixture.  Hull them and remove the pips and membrane with a spoon or knife.

IMG_5925aaaIMG_5924aIn a deep pan, place the olive oil, chopped onions, crushed garlic and cook over a medium heat until translucent (this should take five to ten minutes).  Once the onion and garlic has cooked, remove half of it and place in a separate bowl.  Put the pan back on the stove and add the mushrooms and continue cooking for a little longer.  When the mushrooms have softened and changed colour, remove from the heat.  Place the onions, mushrooms and garlic in a separate large bowl and allow to cool for about five minutes.  Once cooled a little, add the rice, minced veal and pork, half the parsley, Marjoram, egg, salt and pepper.  Combine these ingredients together and mix well.

Spoon the minced mixture into the hulled capsicums until all have been filled.  IMG_5930aaaPlace the pan back onto the stove, add the remaining  onions and garlic not used previously and continue to cook.   Once the ingredients start to caramelise, add the remaining parsley and tomato paste.   It may be necessary to add a little more olive oil whilst the tomato paste is cooking in the pan.  Continue to cook the tomato paste for approximately five minutes and then add the passata sauce as well as half a cup of dry white wine.  Stir the sauce well and season to your taste.  Arrange the filled capsicums in the pan.  Place the lid on the pan, reduce the heat and allow to simmer gently for fifty minutes or until the capsicums have softened.

Cook’s Tips

Ensure that all the capsicum are the same size to ensure even cooking and good presentation of  the dish.

The rice needs to be cooked for just ten minutes and then allow to cool to ensure easy handling and combining with the meat.  On this occasion I used Basmati rice.

If you have a little of the minced meat mixture left over, make a few meatballs and add to the sauce to cook with the stuffed capsicums.

Enjoy!

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