Stuffed capsicums

Stuffed capsicums

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

My mother cooked this all the time!

Ingredients

Quantity Ingredient
3 red capsicums
3 green capsicums
3 tablespoons vegetable oil
2 onions, chopped
500g finely minced beef
500g finely minced veal
1/2 cup rice, uncooked and rinsed
2 eggs, beaten
1 large spoonful sweet hungarian paprika
2 tablespoons plain flour
440g tomato puree
pinch sugar

Method

  1. Wash the capsicums and cut off the tops. Reserve the tops to use as ‘lids’. Remove the seeds and membranes from inside the capsicums, then season the cavities with sea salt and freshly ground black pepper.
  2. Heat 1 tablespoon of the oil in a frying pan over medium heat. Sauté the onions until soft and golden. Tip the onion into the bowl with the capsicum tops. Add the beef, veal, rice, eggs and paprika. Season with salt and pepper and mix well.
  3. Lightly stuff the mixture into the capsicum cavities, allowing enough room for the rice to expand and put the capsicum tops back on.
  4. Heat the remaining oil in a large saucepan over medium heat, then stir in the flour until it forms a smooth paste. Stir in the tomato purée and ½ cup of water and simmer until the sauce thickens. Season to taste with salt and sugar.
  5. Reduce the heat to low and place the capsicums into the sauce. Cover and cook for 1 hour, or until the capsicums are tender.
Tags:
Jewish
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