Stuffed!

Stuffed capsicums (or bell peppers) are great and easy to make for a family meal or casual get-together. They are colorful, healthy and hearty meal with countless variations on the recipe including beef, chicken and vegetarian versions. Very versatile. I was having families for dinner and a couple of them are lacto-vegetarians (diet includes dairy but not eggs). My boss was kind enough to share her stuffed capsicum recipe. Original recipe includes thin beef sausages but for obvious reason, I omitted the beef so my lacto-vegatarian cousins can have them. They enjoyed it and ended up asking for the recipe.

I made the recipe again for dinner but this time with the sausages. But instead of the beef sausages, I used Spanish chorizo to add a bit of spice to it and give that smokey flavor, which I love.

This recipe is enough to fill 4 medium size capsicums. 

Cut tops from capsicums (peppers) and remove seeds and membranes. Set aside.

Prepare your filling ingredients.

  • 1 tbs vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 4 thin beef sausages, cooked and chopped (or as I have said, I used 2 chorizo sausages, about 200g)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp tomato paste (purée)
  • 315g/10oz canned tomatoes, drained and mashed
  • 440g/14oz canned red kidney beans, drained
  • 1 cup/250ml cream (double or thickened)
  • 1/3 cup rice, cooked
To make filling :

Heat oil in a large frying pan, add onion and garlic and cook for 4-5 minutes or until onion is soft.

Add sausages, coriander, tomatoes, tomato paste (purée), cumin, beans and cream to pan.

Cook over a high heat, stirring occasionally, for 20 minutes or until mixture reduces and thickens.

Stir rice into tomato mixture.

Spoon filling into capsicum (pepper) shells. Place capsicums in a greased baking dish and bake for 25 minutes at 180C degrees.

Prepare a simple salad to serve it with like this crunchy summer salad.

Serve and enjoy!

Love the festive colors too. 🙂

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This entry was published on February 6, 2012 at 12:25 pm. It’s filed under baking, cooking, food, recipes, Uncategorized, Vegetarian and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Stuffed!

  1. Pingback: Crispy Veg Stuffed Cones with Capsicum Raita « SAAS Tastebuds

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