Prep: 45 minutes | Cooking: 1 hour | Serves: 4
Ingredients:
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 1 cup uncooked white rice
- ½ cup pine nuts
- 1 carrot coarsely grated
- 4 large green capsicums
- 500g chicken mince
- 3 TBS tomato paste
- 1 TBS olive oil
- 3 cups of water
- Grated parmesan cheese
- Salt and pepper to taste
To make:
Stuffing:
- Cook rice however you choose; boiling, absorption, microwave
- Toast off pine nuts in dry pan and set aside
- Add olive oil and onion to pan and cook until soft
- Add garlic and cook until fragrant
- Combine chicken mince with onion and garlic and cook over medium-high heat while breaking up mince until chicken is pale and cooked through (about 10 minutes)
- Season with salt and pepper
- Add grated carrot and two tablespoons of tomato paste mixed into 1 cup of water – cook for 5 minutes and then remove pan from heat.
- Add pine nuts and rice to pan and mix well
Capsicums:
- Cut tops off of capsicums and clean out seeds and white flesh. Reserve tops to put back on.
- Divide stuffing mixture evenly amongst capsicums and top each with some grated parmesan.
- Put tops back on and fit into baking pan so that capsicums are tightly packed to prevent them from falling over.
- Mix remaining tablespoon of tomato paste with 2 cups of water and fill pan so that peppers are sitting in 2 cm of liquid.
- Cover pan tightly with aluminium foil and cook in oven at 200°C for 50 minutes. Remove foil and cook for another 10 minutes.
Serve with crusty bread and butter
Inside scoop: If the peppers are wobbly – slice off a bit of the rounded bottoms to make them stand at attention!