RECIPE BY MENI VALLE
PREP TIME: 10 mins
COOK TIME: 1 hr 10 min
1/4 cup olive oil
8 medium-sized red capsicums
1 onion, finely chopped
2 tablespoons olive oil
700 grams beef minced
1 x 680mls bottle tomato passata
450 grams of medium grain rice
1/8 cup parsley, chopped
1/8 parmesan cheese (optional)
Salt and pepper to taste
Preheat oven to 200°C
Wash the capsicums and slice the tops off. Keep the tops aside
In a large frying pan on med-high heat, sauté onions in a little olive oil until soft, add mince and cook until brown. Add tomato passata and 300 ml water, rice, parsley, season with salt and pepper stir to combine the mixture. Cook for 10 minutes. Remove from heat. If opting to include parmesan cheese, add and mix through.
Spoon mixture into the peppers and put tops back on and place in a large baking dish. You can lay capsicum down or set them up, whichever way they fit best in your dish.
Drizzle olive oil over the capsicum and add 1/4 cup water to the dish, the water will help retain moisture. Place in the oven for one hour, or until cooked.
This dish can be enjoyed in warmer seasons with fresh bread and salad, or in cooler weather, enjoy with baked potatoes and steamed veggies.
ABOUT MENI VALLE
Meni is the author of the best-selling cookery books ‘My Greek Kitchen’, ‘My Mediterranean Kitchen’, ‘Everyday Mediterranean’ and ‘Mediterranean Lifestyle cooking’. Her fifth book is due to be released in 2020. She contributes to magazines regularly and runs culinary wellness tours in Greece. Read more