Stuffed capsicums are the new thing in our house, twice in as many weeks. These were a little meal on their own and really tasty to boot. This will serve 2.
2 red capsicum
1/2 onion (diced)
2 garlic cloves (chopped)
1 tablespoon pancetta (chopped)
2 tablespoons olive oil
50g long grain rice (cooked)
1 teaspoon spicy paprika
1/2 teaspoon cumin
pinch of nutmeg
60ml white wine
200g can chopped tomatoes
1 small egg (lightly beaten)
1 tablespoon fresh flat leaf parsley (chopped)
salt & pepper
Cut the tops off each capsicum to form lids, remove the seeds and white parts from inside.
Heat the oil in a frying pan over a medium temperature and fry the pancetta for a minute. Add the onions, garlic and a little salt. Fry for 2-3 minutes to soften the onions slightly. Add the paprika, cumin and nutmeg and stir a couple of times. Add the mince, turn up the heat slightly and cook for 3 minutes until brown. Pour in the wine and bring to the boil, turn the heat back down and let it simmer for 10 minutes until all the wine is gone. Add the tomatoes, and simmer for a further 10 minutes. Remove from the heat and stir in the rice, egg and parsley. Season well with salt & pepper.
Preheat the oven to 180ºC
Stuff each capsicum tightly with the mixture and pop on it’s lid. Place on a baking sheet or oven dish, drizzle over a little olive oil and bake in the oven (uncovered) for 45-50 minutes.
We ate it with a salad of things I found loitering in the fridge.