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Capsicum With Pine Nut Filling

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  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)
  Honey 2 Tablespoon
  Thyme 1⁄4 Teaspoon
  Ground ginger 1 Pinch
  Seasonings To Taste

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.
Drain thoroughly.
Cook rice in boiling water until just tender.
Drain thoroughly.
Heat half the oil in a frying pan.
Saute onion, pine nuts and garlic until onion is tender.
Add mince.
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.

Recipe Summary

Side Dish

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Capsicum With Pine Nut Filling Recipe