https://www.lifestylefood.com.au/recipes/11868/red-peppers-stuffed-with-beef-mince-in-smoked-paprika-and-tomato-herb-sauce-and-rocket-salad
LifestyleFOOD.com.au
Rita’s 7th course recipe from week 3 of Come Dine With Me Australia.
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)
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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