This is a hearty warming dish which when eaten still leaves you feeling light. The pepperiness of the capsicums gives this dish it’s warm flavour.
Ingredients: (serves 4)
3 tablespoons olive oil
One large white onion
A good handful each of fresh mint and fresh flat leaf parsley
500g minced beef
200g easy cook rice, washed and drained.
5 large mixed capsicums, deseeded and de-ribbed.
1 large courgette
I medium sized aubergine
1 beefsteak tomato
230g tinned plum chopped tomatoes
2 tablespoons tomato puree
2 litres of boiling water
1 teaspoon salt and pepper each times 3.
You will also need 2 medium to large heatproof casserole dishes.
Method:
Start by preparing the individual vegetables. For the capsicums, take a sharp knife. Carefully cut around the top of the vegetable, just removing the core. Using a teaspoon, scrape inside the vegetable, ensuring you remove the seeds and ribs.
For the courgette, top and tail it, then cut into 3 equal sections along the length. Using the teaspoon, insert into one end of the first section, leaving a rim of around 5mm. Turn the courgette in your hand whilst using the spoon to scrape out the inside of the section. Try not to go to the bottom of the piece, it’s best if you leave this intact. Discard the scrapings.
For the aubergine, cut the top off and using the same method, insert the spoon and remove the flesh, leaving about 1cm from the bottom.
For the tomato, follow the same process as the capsicums.
Preparing the stuffing.
Take the minced beef and place this into a medium sized mixing bowl.
Peel and finely chop the onion, mint and parsley and add this to the meat. Add the rice, then 1 teaspoon each of salt and pepper.
Using your hands, compress the mixture until it is thoroughly incorporated and the meat is squidgy.
Taking your spoon and each vegetable in turn, place the meat mixture inside, leaving a little space at the top of each vegetable for the rice to expand. Try not to pack the vegetables too tightly.
In both of the pans, heat the oil over a medium heat, then add a tablespoon of tomato purée to each pan. Fry gently for 2-3 minutes. Then take the chopped plum tomatoes and add half to each pan, stirring through for 5 minutes.
Add the vegetables to the pans, making sure they support each other but are not squashed. Increase the heat and pour over 1 litre of boiling water to each of the pans, until the vegetables are just covered. Add a teaspoon of salt and pepper to each pan.
Cover and gently simmer for 45 minutes, then check the vegetables to turn in the liquid if necessary. Cover and cook for a further 20 minutes then turn off the heat and leave to sit for a further 15 minutes before serving.
Turn out into bowls and enjoy with crusty bread if desired.