Capsicums – get stuffed!

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Truth bomb…… Up until a fortnight ago I’d never made stuffed capsicums. Cleary this was a massive oversight because they are super easy, super tasty and make for a filling work day lunch (or weekend day works too, but I’m often trying to think of things other than sandwiches or salads to take to work). Now I’m not sure whether there is a set recipe for what normally fills these bad boys, but here is the recipe I went with and there’s sure to be a few iterations.

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Ingredients

  • Brown rice, 1 and a half cups
  • Beef mince 500g
  • Mushrooms 6 or 7 large buttons diced
  • 1 brown onion finely diced
  • 1 red chilli finely diced
  • 2 garlic cloves crushed
  • Handful of English spinach chopped
  • 1-2 tablespoons of fresh thyme
  • 1 can of Italian diced tomatoes
  • Olive oil
  • Salt and pepper
  • Parmesan (1/4 cup for filling, extra to top)

Method

Preheat your oven to 200c – start your brown rice cooking. Brown rice takes forever!!

In a large saucepan heat some olive oil, a couple of tablespoons or a decent splash

Add the onion to soften

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Next add to garlic

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Then the chilli, cook til slightly soften and the kitchen starts smelling of all those lovely frying ingredients

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Add in your beef mince and brown through

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Add you diced mushrooms and stir through to soften

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Add the thyme and a good grind of rock salt and cracked black pepper. Give it all a good mix

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Add in the Parmesan and stir thoroughly

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Next is your English spinach

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Once your rice is cooked, drain and add to pan along with the can of tomatoes.

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Make sure everything is all combined together. And your filling is ready.

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I found that this filling was enough for five capsicums, so ten halves. I just have the one half for lunch though my husband is happy with two.

So to prep your capsicums, cut them in half and remove all of the stem, the seeds and all other white bits so that you just have a lovely red capsicum cup.

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Fill to the brim and a little over (slight mound) with filling.

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Add on a little grated parmesan.

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Pop in the oven for around 15 – 20 minutes and when the cheese is melted and goes a little golden and the capsicum look like they are softening and perhaps even starting to char (the char tastes nice) then they are ready.

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Yum – Lunch is ready! If you make these on Sunday then you are set for Monday and Tuesday work day lunches. Tasy and filling, both boxes ticked.

Easy recipe, lots of flavour and pretty darn good for you. Go Team Capsicum!

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