I’ve said it before, I can’t get enough of Middle Eastern flavours. Each bite feels like I’ve been teleported back in time to an age long ago. And in the beauty of it- these flavours are still used and cooked to this day. Recipes are handed down from generation to generation and special secrets are added along the way. The spices are just as beautiful and vibrant and the flavours never disappoint.
Here’s my own take on Stuffed Capsicums. You can always use Zucchinis or tomatoes. This is one I’ll be passing down to my children and I they no doubt will pass the recipe along to their families too.
6-8 fresh Capsicums (a variety of colours looks pretty)
500g Organic Beef Mince
1 cup of Basmati and Wild Rice combined.
3 Tbsp Pine Nuts fried in a little butter
3 Tbsp Olive Pil
2 Large Onions finely chopped
4-6 Cloves of Garlic crushed
100 g Fresh Tomatoes crushed or canned (organic is best)
1 Grated Carrot
¼ tsp Tumeric
½ tsp Cumin
1 tsp Paprika
Salt and Pepper
Handful chopped fresh Coriander
Small handful chopped fresh Parsley
½ cup Chicken Broth
400g can chopped Tomatoes
2 cups of Chicken Stock (or as much as required to cover the vegetables half way up.)
Dash of Cumin
Dash of Paprika
2 cloves of Garlic crushed
Preheat oven to 185c
Cook rice according to packet instructions. Rinse. Set aside to cool
Slice the tops of the capsicums off and reserve to use later as a lid
Cut out the inner seeds and white flesh
Char around the outsides of all capsicums giving some nice black bits. (Adds a great flavour)
Heat oil in a pan
Cook onions and garlic
Once they look translucent add your spices and cook through
Add the beef and brown nicely
In a bowl mix the meat mixture with the rice, stock, pine nuts and fresh herbs.
In a deep dish fill each capsicum leaving 1cm for filling to expand then place the capsicum lids on top
Combine tomato broth ingredients and mix well.
Drizzle all over the Capsicums, filling it up to half way. Add some filtered water if you need to.
Cover with foil and cook for 40-50minutes until nice and soft.
Serve with flatbread and garlic dip.