※ Stuffed Peppers. (capsicums)

  • 6 green bell peppers (capsicums) 
  • 1/2 kg mince (king Island beef),
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 clove garlic, crushed
  • 1 teaspoon dried leaf oregano
  • 1 tablespoon fresh mint chopped finely
  • 2 spring onions,
  • Cracked pepper,
  • Pinch of chili,
  • Basmati rice (I used Orzo (pasta), a rice-shaped pasta also known as risoni this time)
  • shallots diced fine,
  • Few fresh basil leaves.
  • breadcrumbs with garlic infused olive oil
  • Parmesan to taste.

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, mint 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, chilli, cooked rice (or pasta), and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted. Some times I don't feel like much cheese so (As pictured) I use breadcrumbs infused with garlic an olive oil & grate some fresh Parmesan to finish.

Garnish with chopped spring onions.

Recipe for stuffed peppers serves 6.


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