Submitted by Laura Galdes
Stuffed Capsicums
Serving: 4
Ingredients
- 500g beef mince
- 4 spring onions, finely chopped
- ½ cup cold cooked rice
- ½ cup parsley, finely chopped
- 1 tbsp sultanas
- 2 tsp smoked paprika
- 200g Spicy Capsicum Dip
- 2 large red capsicum, halved and seeds removed
- 500g tomato pasta sauce
- ½ cup basil leaves, torn
- 2tsp sugar
- Salt and freshly ground black pepper to taste
- 1/4 cup red wine
- 2 tbsp Greek Style Natural Yoghurt
Instructions
- 1. Combine the mince, spring onions, rice, parsley, currants, paprika and about 150g of the Spicy Capsicum Dip in a bowl and mix until very well combined. Season with Salt and Pepper.
- 2. Press the mixture into the capsicum halves and place into slow cooker. Combine the tomato sauce, salt, pepper, basil leaves and sugar with red wine and pour over the filled capsicums. Cook on low for 4-6hrs
- 3. Combine the remaining 50g Dip and Greek Style Natural Yoghurt and dollop onto each capsicum.
- Serve with a beautiful Greek salad and crusty bread
Tried this recipe?Scroll Down To Share What You Think
I’m trying this today for the first time …… I’ve just put them in and I’m wondering if I should use a tea towel?
While the submitted hasn’t done so I think you certainly could 🙂
I made this for dinner tonight and it is the nicest thing I have ever eaten. It was a big risk cooking a recipe without any reviews. It was amazing and will be cooking again. I used jasmine rice and double the red wine and it was amazing.