Stuffed Capsicum


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Member since 2020
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Serves | Prep Time 15- 20 | Cook Time 30-40

Why I Love This Recipe

This is a delicious simple recipe that is easy to add extra flavours


Ingredients You'll Need

ingredients
1/2 cup uncooked rice
2 tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 tbsp. tomato paste
3 cloves garlic, minced ot 1 1/2 tsp. Crushed garlic
1 lb. ground beef
1 (14.5-oz.) can diced tomatoes
1 tsp. dried oregano
1 tsp. Kosher salt
1 tsp. Freshly ground black pepper
6 capsicum, tops and cores removed
1 cup shredded cheese
Freshly chopped parsley, for garnish


Directions

Preheat oven to 180c. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.


Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.


Place capsicum cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with shredded cheese, then cover baking dish with foil.


Bake until peppers are tender, about 25 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. Garnish with parsley before serving.


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