Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 4 large red capsicums
- 1 medium onions, peeled and sliced
- 500grams beef mince
- 2tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 1 cube beef stock
- 2tablespoons tomato puree
- 400grams chopped tomatoes, can
- 1/2teaspoons cinnamon
- 1teaspoons paprika, sweet
- 1teaspoons oregano
- 100grams feta, crumbled
- 4 pita bread
Description
These stuffed peppers are full of sunny Greek flavours and perfect served with pita breads and a green salad.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced. Slice the top off each capsicum and remove the seeds. Cut the bottom of each to ensure it can stand up, then place in a large pan of boiling water for 5 minutes to soften. Remove and place upright on a lined baking tray.
Step 2 of 5
Heat the oil in a large, deep pan over a medium high heat. Add the onions and cook for 3 minutes then add the beef mince and garlic and cook for another 5 minutes until nicely browned.
Step 3 of 5
Add the cinnamon, oregano, paprika and tomato paste and crumbled beef stock cube and cook for 1 minute. Pour over 150ml of water and the chopped tomatoes, reduce the heat and simmer for 8 minutes.
Step 4 of 5
Spoon the mince into the capsicums and top each with crumbled feta. Roast for 20 minutes, until golden.
Step 5 of 5
Brush the pita breads with oil and a pinch of oregano and place in a grill pan on a high heat for 2 minutes on each side, until slightly charred. Serve with the capsicums.
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