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Red Peppers Stuffed with Beef Mince in Smoked Paprika and Tomato Herb Sauce and Rocket Salad

Rita’s 7th course recipe from week 3 of Come Dine With Me Australia.


  • Red peppers

  • Rocket salad


  • 1.

    Cut the 3 red capsicums in half and remove the seeds. Put the capsicums aside.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • Rocket salad:

  • 1.

    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.

  • 2.

    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)

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Red Peppers Stuffed with Beef Mince in Smoked Paprika and Tomato Herb Sauce and Rocket Salad.


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