Capsicums stuffed with beef and tomatoes

    Capsicums stuffed with beef and tomatoes

    2saves
    1hr15min


    1 person made this

    About this recipe: Choose large, firm capsicums — they make the perfect container for a herby beef, tomato and fresh breadcrumb mixture, topped with cheese. Serve with a salad.

    Ingredients
    Serves: 4 

    • ¾ cup (50 g) fresh wholemeal breadcrumbs
    • 4 large yellow capsicums
    • 1 tablespoon (15ml) olive oil
    • 1 onion, finely chopped
    • 350 g lean minced beef
    • 1 garlic clove, crushed
    • ¾ cup (200 g) canned chopped tomatoes
    • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
    • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
    • 300 ml diluted salt-reduced or homemade vegetable stock (recipes on this website), hot
    • ¼ cup (40 g) grated mature cheddar cheese
    • 2 fennel bulbs, cut into 5 mm slices lengthways

    Directions
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 190°C. Spread the breadcrumbs on a plate and leave them to dry a little while preparing the rest of the ingredients.
    2. Cut the tops off the capsicums and scoop out the seeds and membranes. Blanch the capsicums and their tops in boiling water for 1 minute. Lift out the capsicums with a slotted spoon, then drain, cut-side down, on paper towel.
    3. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 10 minutes, stirring frequently, until softened. Increase the heat, add the beef and garlic and fry, stirring, until browned and crumbly. Add the tomatoes, herbs and ¼ cup (60 ml) of the stock. Cook for a further minute, then remove from the heat and stir in the breadcrumbs. Season to taste.
    4. Stand the capsicums upright in a lightly oiled, large ovenproof dish, fill with the beef mixture and press down gently. Sprinkle with the cheese and replace the tops. Scatter the fennel around the capsicums and pour in the rest of the stock.
    5. Cover the dish with foil and bake for 40 minutes until the capsicums and fennel are tender, basting halfway through with the stock. Serve hot or warm.

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