Stuffed capsicum with rice, mince and pine nuts

by Dr Antigone Kouris-Blazos

This recipe belongs to my traditional Greek mother-in-law. These are very delicious - you can have these for dinner or served as an entree at a dinner party or included on a buffet table when entertaining. These are relatively easy to make but require about 1-2 hours in the oven.

Ingredients (serves 8-14)

14 dark red (soft) capsicums (pick capsicums which are small and rounder in shape for easy filling)
500g lean beef mince
1 cup rice (parboiled rice is a good choice because it will keep its shape and texture when cooked for a long time)
1 can of diced tomatoes or 4 large tomatoes grated
1 tablespoon tomato paste
1/4 cup of red wine or 2 tablespoons balsamic vinegar
1 large onion chooped finely
handful of fresh dill chopped
half bunch of flat leafed parsley chopped finely
3 garlic cloves, crushed
1/2 cup of pine nuts
2 potatoes cut into wedges.
low fat fetta or parmesan
1/2-1 cup extra virgin olive oil (this will be poured over the top of the capsicums in the tray to give the flesh a great flavour)
salt and pepper

Method
1. In a pot saute onion and garlic in a litttle olive oil on low heat. Add pine nuts and stir. Add mince and brown.
2. Add 1/2 can tomato or 2 grated tomatoes and tomato paste. Stir.
3. Add rice, salt, pepper, dill and parsley. Stir. Cook for 5 minutes and add wine or vinegar. Remove from heat.
4. Wash capsicums and cut tops off to form lids. (lids will be used to cover stuffed capsicums).
5. Fill capsicums with rice mixture. Sprinkle with a little parmesan or fetta (optional). Cover openings with the capsicum lids.
6. Place stuffed capsicums upright in a baking try and insert potato wedges between them for support. Sprinkle capsicums and potatoes with salt and sprinkle some oregano over potatoes (for flavour)
7. Combine remaining 1/2 can diced tomatoes or 2 grated tomatoes with the oil and pour over the top of the capsicums in the tray. There is no need to add water to the tray as the capsicums and tomatoes will provide moisture during cooking.
8. Place capsicums in a hot oven 200C and cook for 40 minutes. Lower heat to 170C, cover with foil (to avoid over browning) and cook for a further 40 minutes or until rice is cooked.