Preparation time is 30minutes
Cook time is 45minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 450grams beef mince
- 3 large red capsicums, sliced in half, cored
- 2tablespoons olive oil
- 400grams chestnut mushrooms, diced
- 1 large onion, peeled and diced
- 2 large carrots, peeled and grated
- 200grams buckwheat, uncooked
- 1 beef stock cube
Description
These stuffed capsicums make a filling dinner, packed with nutty buckwheat and minced beef.
Method
Step 1 of 4
Pre-heat the oven to 170°C. Place the capsicum halves on a baking sheet and drizzle with a little oil.
Step 2 of 4
Place the buckwheat in a saucepan with 300ml of water and soak for 20 minutes. Place the pan on the heat and bring to the boil, this should take about 3 minutes. Crumble in the stock cube and cook for 4 minutes more, remove from the heat and leave to stand with the lid on.
Step 3 of 4
Heat the remaining oil in a large pan on medium heat and cook the onions, carrots and chestnut mushrooms for 5 minutes, tip in the minced meat and cook for 5 more minutes until browned. Tip the buckwheat into the pan and stir to coat. Season well.
Step 4 of 4
Fill each capsicum half with the beef and buckwheat mixture and bake for 25-30 minutes.
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