Stuffed Mini Capsicums

Prepare to dazzle your taste buds with an extraordinary culinary creation - our savory stuffed mini capsicums. These delightful bite-sized wonders are filled to perfection with a savory mixture of seasoned beef or lamb, aromatic herbs, and fluffy rice. But what truly takes them to the next level is the luscious and tangy tomato sauce that bathes each tender capsicum, infusing it with irresistible flavours.

Ingredients:

For the filling:

• 250 grams ground beef or lamb
• 1 small onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1 cup part-cooked rice (white or brown)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 12-15 mini capsicums (bell peppers), tops removed and seeds removed

For the sauce:

• 4 fresh tomatoes, diced
• 1 cup canned tomatoes
• 2 tablespoons date syrup (or honey)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 200°C (400°F).

2. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and sauté until softened and translucent.

3. Add the ground beef or lamb to the skillet and cook until browned. Break it up with a spoon as it cooks.

4. Stir in the chopped parsley, part-cooked rice, ground cumin, ground coriander, paprika, salt, and pepper. Mix everything together until well combined. Remove from heat.

5. Stuff each mini capsicum with the filling mixture, pressing it down gently. Place the stuffed capsicums in a baking dish.

6. In a separate bowl, combine the diced fresh tomatoes, canned tomatoes, date syrup, ground cumin, ground coriander, salt, and pepper. Mix well to make the sauce.

7. Pour the sauce over the stuffed capsicums, ensuring they are well coated.

8. Add water to the baking dish until it reaches about halfway up the sides of the capsicums.

9. Cover the dish with aluminium foil and place it in the preheated oven. Bake for about 1 hour.

10. After 1 hour, remove the foil and increase the oven temperature to 220°C (425°F). Return the dish to the oven and bake for an additional 15-20 minutes, or until the capsicums are tender and the sauce has thickened.

11. Remove from the oven and let it cool slightly before serving. Garnish with additional fresh parsley, if desired.

These stuffed mini capsicums with a delicious filling and flavourful sauce make for a delightful appetizer or main course. Enjoy the savory and aromatic flavours!!