There’s so much going on at the moment, and not in a bad, crazy, hectic way for a change. Well things are a little hectic, but I guess that’s just the way I roll. But what’s different about this hectic time in my life you may ask. Well, I am starting a new job, I am working on a new and exciting project with Mel from The Fructose Friendly Chef (check it out: A Friendly Gathering) and I am about to embark on a 6 week Euro trip. Fair to say, I’m pretty darn excited, particularly for the latter. Hello sunny UK, Portugal, Spain and Morocco!
The change in job however comes with mixed emotions and bittersweet feelings of change and farewells. It’s been an almost 5 year journey at the one workplace, which is apparently a long time for us Gen Y kids. It felt that way too, with all the farewells. But it is amazing how it takes change like this to appreciate just how many awesome people I have met along the way and the seriously good friends I have made. All the same, I’m excited for my next adventure to begin…
Anyway, that’s enough about my life for one post. It’s business (dinner) time! Now capsicums have long been one of my favourite vegetables. But not in all the ways. Capsicums have to be cooked really well for me to like them. I have a slight fondness for sweet raw capsicum every now and then, but when it comes to cooked capsicum, it has to be cooked! This mentality sure enough has come from mum’s Italian cooking. Whether it’s her charred capsicums, peeled and kept in oil and vinegar, or her classic ‘potatoes and peppers’, the capsicums are always soft, silky and delicious. So you will certainly notice my stuffed capsicums are not short on oven time. The longer I have, the better, to get the capsicums soft and delicious, and the top of the rice super crispy! I love these stuffed capsicums and hope you will too.
1 cup white rice
4 red capsicums
2 tbsp pine nuts
1/2 zucchini, grated
1 tsp ground cumin
250g premium beef mince
1/2 tsp dried oregano
A few sprigs of fresh parsley, diced
Salt & pepper
200g canned crushed tomato
2 tbsp water
80g feta, cubed
1-2 tbsp grated Parmesan
Cook rice in a small saucepan with 1.5 cups of water and set aside. Prepare capsicums by carving off the tops and removing the seeds from the inside. Preheat oven to 200C and prepare a baking tray with a drizzle of olive oil.
Heat a fry-pan on medium heat, lightly toast pine nuts and set aside. Using the same fry-pan, add a drizzle of olive oil and fry the grated zucchini for a few minutes. Increase to high heat, add the cumin, oregano, chili flakes, parsley, salt, pepper and beef mince and fry until browned. Add tomato and water and allow to simmer for about 10 minutes, or until the liquid has almost dried out. Allow to cool slightly, then mix together with the rice, followed by the eggs, feta and Parmesan.
Firmly stuff the capsicums and squish the lids on top. Place on the tray and bake for 45-60 minutes. I like to add chopped veggies like carrot and zucchini to the tray about half way through the cooking time to add to the meal.
Low FODMAP | gluten free | fructose friendly | sugar free