Capsicum With Pine Nut Filling
|Green capsicum||6 Large (Peppers)|
|Long grain rice||2 Ounce (1/3 Cup, 60 Gram)|
|Olive oil||3 Tablespoon|
|Onion||1 , chopped|
|Pine nuts||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Chicken mince/Lamb mince||1 Pound (500 Gram)|
|Tomato juice||12 Ounce (1 1/2 Cups, 375 Milliliter)|
|Raisins||1 Ounce (1/4 Cup, 30 Gram)|
|Ground ginger||1 Pinch|
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.
Cook rice in boiling water until just tender.
Heat half the oil in a frying pan.
Saute onion, pine nuts and garlic until onion is tender.
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.