Stuffed Capsicums
An old time family favourite. This is a great way to use excess capsicums while serving vegetable rich meal onto the dinner table. These stuffed capsicums are wonderful when served straight out of the oven, but are even better the next day!
European, Italian, Main Course, Pork, Vegetables
Ingredients
- 6 large red capsicums
- 1½ cups white rice, cooked
- 700 g pork mince
- 6 cloves garlic, crushed
- 2 large onions, diced
- 1 large zucchini, grated
- 2 teaspoons oregano, dried
- 1 tablespoon parsley, dried
- 1 teaspoon chilli flakes, optional
- 2 medium carrots, grated (optional)
- 1 egg
- salt
- pepper
Instructions
- Preheat oven to 180° celsius.
- Wash, chop the tops and core out each of the capsicums. Put into a dish so they stand upright.
- In a bowl, mix all other ingredients together. If you want to pack more vegetables into this meal you can also add grated carrots into the mixture. Season with salt and pepper. Unless you cooked your rice with salted water, you might need to add a little more salt into the mince mixture.
- Stuff each capsicum with the mixture.
- Cover with foil and bake in oven for 45 minutes. Remove foil and continue to bake in oven for a further 15 minutes.
- Serve as is or with mashed potato.