Capsicum With Pine Nut Filling Recipe
Ingredients
| Green peppers | 6 Large | |
| Long grain rice | 1/3 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 , chopped | |
| Pine nuts | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Lamb mince | 500 Gram | |
| Tomato juice | 1 1/2 Cup (16 tbs) | |
| Raisins | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Thyme | 1/4 Teaspoon | |
| Pinch ground ginger | ||
| Seasonings, to taste | ||
Directions
Preheat oven to 190°C (375°F).
Cut a slice from the top of each capsicum.
If they don't stand upright, cut a thin slice from the base.
Remove all seeds and membrane.
Blanch in boiling water for 2 minutes.
Drain thoroughly.
Cook rice in boiling water until just tender.
Drain thoroughly.
Heat half the oil in a frying pan.
Saute onion, pine nuts and garlic until onion is tender.
Add mince.
Cook, stirring for 5 minutes or until browned.
Mix in rice, 2/3 cup (155 ml / 5 fl oz) tomato juice, raisins, honey, thyme, ginger and seasonings.
Brush outside of capsicum with oil.
Fill with mince mixture.
Arrange in a shallow casserole dish.
Pour tomato juice and any remaining oil over and around capsicums.
Bake for 45 minutes, basting occasionally.
Cut a slice from the top of each capsicum.
If they don't stand upright, cut a thin slice from the base.
Remove all seeds and membrane.
Blanch in boiling water for 2 minutes.
Drain thoroughly.
Cook rice in boiling water until just tender.
Drain thoroughly.
Heat half the oil in a frying pan.
Saute onion, pine nuts and garlic until onion is tender.
Add mince.
Cook, stirring for 5 minutes or until browned.
Mix in rice, 2/3 cup (155 ml / 5 fl oz) tomato juice, raisins, honey, thyme, ginger and seasonings.
Brush outside of capsicum with oil.
Fill with mince mixture.
Arrange in a shallow casserole dish.
Pour tomato juice and any remaining oil over and around capsicums.
Bake for 45 minutes, basting occasionally.
Chef
