Stuffed Roasted Capsicum and Tomatoes
- Replies 8
Now I'm sharing one of my family's ultimate favourite dish.
Last for around 4 days in the fridge, I have never tried freezing so can't say if it can.
You can use other vegetables such as eggplant or zucchini. Quantities may vary depending on the size of vegetables you use.
If you have mixture left over just grab another vegetable and stuff.
I also do cabbage and vine leaves but these are very time consuming
Ingredients
2 capsicums - hollowed. Inside remived
8 tomatoes - hollowed, reserving the flesh and juice .
5 potatoes - cut into wedges.
Filling ingredients
1 large finely chopped onion.
3 cloves of chopped garlic.
250g beef mince.
3/4 cup white rice I used medium grain uncooked
1 tablespoon tomato paste
Chopped inside of tomatoes
Salt and pepper to taste.
Sauce
200g crushed tomato Can or fresh
1 Tbsp tomato paste.
2 cloves chopped garlic.
1/2 tsp dried oregano.
1/2 cup water.
1/4 cup olive oil.
Salt n pepper
1. Arrange all hollowed vegetables and potatoes in baking dish.
2. In a bowl add all the filling ingredients including the flesh hollowed out from the fresh tomatoes ( which have been chopped) mix well .
3. Preheat oven to 180 degrees C and stuff the vegetables with the filling and close with the tomato and capsicum lids.
4. In a small bowl, combine all the ingredients for the sauce and spoon it over the potatoes in the tray. Give everything in the tray an extra drizzle of olive oil and a sprinkling of salt.
Cover tightly with aluminium foil and bake for 1 hour and 30 minutes then uncover and bake for an additional 15-20 minutes
Enjoy with Greek yogurt ( optional) spooned on top and a Greek salad on the side. Delicious!
I am making these today along with cabbage and vine leaves .
I always double the recipe .
This is my recipe and feel free to share
Last for around 4 days in the fridge, I have never tried freezing so can't say if it can.
You can use other vegetables such as eggplant or zucchini. Quantities may vary depending on the size of vegetables you use.
If you have mixture left over just grab another vegetable and stuff.
I also do cabbage and vine leaves but these are very time consuming
Ingredients
2 capsicums - hollowed. Inside remived
8 tomatoes - hollowed, reserving the flesh and juice .
5 potatoes - cut into wedges.
Filling ingredients
1 large finely chopped onion.
3 cloves of chopped garlic.
250g beef mince.
3/4 cup white rice I used medium grain uncooked
1 tablespoon tomato paste
Chopped inside of tomatoes
Salt and pepper to taste.
Sauce
200g crushed tomato Can or fresh
1 Tbsp tomato paste.
2 cloves chopped garlic.
1/2 tsp dried oregano.
1/2 cup water.
1/4 cup olive oil.
Salt n pepper
1. Arrange all hollowed vegetables and potatoes in baking dish.
2. In a bowl add all the filling ingredients including the flesh hollowed out from the fresh tomatoes ( which have been chopped) mix well .
3. Preheat oven to 180 degrees C and stuff the vegetables with the filling and close with the tomato and capsicum lids.
4. In a small bowl, combine all the ingredients for the sauce and spoon it over the potatoes in the tray. Give everything in the tray an extra drizzle of olive oil and a sprinkling of salt.
Cover tightly with aluminium foil and bake for 1 hour and 30 minutes then uncover and bake for an additional 15-20 minutes
Enjoy with Greek yogurt ( optional) spooned on top and a Greek salad on the side. Delicious!
I am making these today along with cabbage and vine leaves .
I always double the recipe .
This is my recipe and feel free to share
Last edited:
.png){kind=icon}
