Cut the 3 red capsicums in half and remove the seeds. Put the capsicums aside.
In a mixing bowl, add a half kilo of premium beef mince, 2 eggs, 2 tablespoons of flour, 2 tablespoons of grated parmesan cheese, and 1 teaspoon each of smoked paprika, garlic salt, and mixed Italian herbs and spices, and a half cup of chopped parsley. Mix the ingredients until evenly blended.
Stuff the mixture into each half capsicum, making sure the mixture is no more than half a centimetre above the rim of the capsicum, and is packed in firmly. Now fry the capsicums in virgin olive oil for 5 minutes, with the meat side facing down, until the meat is a reddy brown and completely sealed.
Then turn the capsicum over, and fry for a further 5 minutes, for a bit of a charcoal effect, adding 1 bottle of crushed tomatoes, 250 mls of boiling water, 2 tablespoons of tomato paste, and 1 teaspoon of garlic salt and brown sugar. Cook in a frying pan for 10 minutes on medium heat, and place in the oven for 30 minutes at 150 degrees.
Wash the rocket lettuce leaves and drain the water. Thinly slice or grate Italian parmesan cheese, and sprinkle over the rocket salad. Use a handful of the mix per serving. Add pine nuts, to each serving.
In a separate glass, juice 1 lemon, add 1 tablespoon of white vinegar and 2 tablespoons of sesame seed oil, a pinch of salt and mix vigorously. Drizzle this dressing over each serving. (use of pepper is optional)