Stuffed Capsicum
CATEGORIES
INGREDIENTS
- Cooking Time: 30-40
- Preparation Time: 15- 20
- 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.