Name: Mince and rice stuffed capsicums
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4
Ingredients: Stuffed capsicums; 1 tablespoon olive oil; 1 brown onion (200g), chopped finely; 2 clove garlic, crushed; 250 gram minced (ground) pork; 250 gram minced (ground) veal; 2 teaspoon fresh thyme leaves; 1 cup (250ml) tomato pasta sauce; 1 cup (250ml) chicken stock; 1/2 cup (100g) white long-grain rice, rinsed, drained; 1/4 cup finely chopped fresh flat-leaf parsley; 4 red capsicums (bell peppers) (800g); 1/4 cup (15g) stale breadcrumbs; 1/4 cup (20g) finely grated parmesan cheese; 1 teaspoon finely grated lemon rind

Mince and rice stuffed capsicums

Serve these heavenly stuffed capsicums packed full of savoury mince and rice. Not only do they look incredible, they taste amazing. Have one each as a starter, or two as a hearty main meal.

Skip to Recipe

Serves 4

Prep

15M

Cook

1H 25M

Total

1H 40M

Ingredients

Stuffed capsicums

1 tablespoon olive oil

1 brown onion (200g), chopped finely

2 clove garlic, crushed

250 gram minced (ground) pork

250 gram minced (ground) veal

2 teaspoon fresh thyme leaves

1 cup (250ml) tomato pasta sauce

1 cup (250ml) chicken stock

1/2 cup (100g) white long-grain rice, rinsed, drained

1/4 cup finely chopped fresh flat-leaf parsley

4 red capsicums (bell peppers) (800g)

1/4 cup (15g) stale breadcrumbs

1/4 cup (20g) finely grated parmesan cheese

1 teaspoon finely grated lemon rind

Method

Stuffed capsicums

1.Preheat oven to 200°C.

2.Heat oil in large frying pan, add onion and garlic; cook, stirring, until onion softens. Add pork and veal and half the thyme; cook, stirring, until browned.

3.Add sauce, stock, rice and parsley; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until rice is almost tender, stirring occasionally, season to taste.

4.Meanwhile, oil small baking dish. Cut tops from capsicums, reserve as lids. Scoop out seeds and membranes. Fill capsicums with mince mixture; stand upright in baking dish.

5.Combine breadcrumbs, cheese, rind and remaining thyme in small bowl. Sprinkle over filling; place capsicum tops in baking dish. Bake capsicums, uncovered, about 1 hour or until rice is soft. Top with lids to serve.

Some butchers sell a pork and veal mixture, this is fine to use here, buy 500g (1 pound).
Note

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From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Stuffed capsicums

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