6. Good Organic Gardening - November-December 2016 AvxHome.in

COOKING WITH JOANNA RUSHTON | Capsicum
Star ingredient: Capsicum
Mexican-Style Stuffed Peppers
Capsicums are also great stuffed with a herbed quinoa mixture, with a serve of protein on the side, but I like the
all-in-one approach. Vegetarians can make them with the following ingredients, substituting lentils for meat.
Serves 4
Ingredients
4 capsicums, different colours
2 tbsp olive oil
1 cup chopped onion
6 tbsp chopped parsley
2 garlic cloves, chopped
1 tbsp sweet paprika
2 small red chillies, deseeded & chopped
1 tsp Celtic sea salt
1 tbsp ground black pepper
500g minced beef
2 cups chopped tomatoes
1 cup stock (any kind)
Method
1. Preheat oven to 150°C.
2. Cut off the top of peppers and reserve
tops. Scoop seeds from cavities. Brush the
outside of the peppers with a little oil, then
heat remaining oil in a large sauté pan over
medium heat.
3. Add onion, parsley, garlic, paprika, chilli,
salt and pepper. Sautee until onion has
softened, then add meat and cook through
until it’s a crumbled mince consistency.
4. Add chopped tomatoes and stock and
simmer until stock has almost reduced.
The consistency should be moist but not
running with liquid.
5. Fill pepper cavities with beef mixture.
Stand filled peppers on a baking tray and
put the tops back on. Bake until peppers
are tender, about 25 mins.
6. Serve with your choice of salad or vegies.
Helen Coetzee
86 | Good Organic Gardening