Spiced Beef & Feta Stuffed Capsicums

In late spring, our fridge quickly accumulated value packs of capsicums from different stores.

I went into full-blown capsicum mode – blistered, marinated, slow-cooked – and blended into romesco (find that recipe here). They are such a versatile ingredient, and will always make a dish look beautiful with their bright summery hues.

Stuffed capsicums are so easy to make and a delicious way of eating more vegetables. I’ve filled them with a flavourful spiced beef and tomato sauce; the rice helps the sauce to thicken and adds a nice bite.

They are then topped with feta and the tops placed back on – this keeps all the juices in and gives them a beautiful saucy texture.

If you can get your hands on multiple coloured capsicums they look so pretty on the table!

First published in the Taupo Herald. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!

Spiced Beef & Feta Stuffed Capsicums

Recipe by Olivia MooreCourse: Mains, Recipes, Sides

Servings

8

servings

Total time

1

hour 

10

minutes

One of my favourite ways to eat capsicums! These ones have a lot of meat sauce with just a small amount rice. Keep the tops of the capsicums on while baking to trap in the juices for a perfect texture!

Ingredients

• 1 onion, finely chopped

• 2 large cloves garlic, finely chopped

• 500g beef mince

• 1 tsp cumin seeds

• 1 tsp ground coriander

• 1/4 tsp ground cardamom

• 1/4 tsp chilli powder

• 1x400g can chopped tomatoes

• 1/4 cup white rice

• 1/2 cup tightly packed parsley, finely chopped

• 1/2 tsp salt

• 8 large capsicums (or 12 small)

• 50g feta

Directions

• In a large saucepan, heat 2 tbsp olive oil over medium heat. Add onion and garlic, and cook for 5-7 minutes, stirring occasionally, until onion is translucent. Transfer to a plate.
• Add beef to the pan, and increase heat to medium-high. Cook for 5 minutes, stirring often, until just beginning to brown. Add spices and cook for another 5 minutes.
• Add onion and garlic back into the pan, along with the tomatoes, rice, parsley and ½ cup water. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until rice is cooked and sauce is a bolognese consistency. Add more water as necessary.
• Preheat oven to 180°C. Slice the tops off each capsicum and set aside.
• Fill each capsicum roughly ¾ to the top with mince mixture and arrange in 2 baking dishes. Crumble feta evenly over each. Replace the tops of each capsicum, drizzle with oil and bake for 30 minutes, until capsicums are nicely browned and juices are running. Serve hot.