Afghan stuffed capsicums with brown rice
Ingredients
2 cloves garlic
2-3 red chillies (optional)
2 tsp ground coriander seeds
2 tsp ground cumin
5 tbsp olive oil
2 tsp turmeric
2 large onions finely chopped
1 tsp salt
500 grams lean beef mince
6 red or green fresh capsicum
1 finely chopped fresh tomato
1 tablespoon chopped sun-dried tomato
1 tbsp tomato paste
1 cup chicken stock
1 cup boiled brown rice
Serves: 6 people with one capsicum each
Method
1. Making the filling
In a food processor add 2 cloves garlic, chilli, ground coriander seeds, 1 tablespoon olive oil, 1 tsp cumin, 1 tsp turmeric, half teaspoon salt and process into a paste.
In a bowl mix the paste with the minced meat.
Put a pan over high heat and add 2 tablespoons of olive oil. Add the mince mixture and stir until well browned. Add the onions and cook until onions have softened. Take off the heat and add the brown rice. Mix well and taste for salt and add more if required. Set aside.
Wash and dry the capsicum. Cut the top off and retain as a lid. Remove the flesh and seeds from the inside, careful not to puncture the walls.
Stuff the capsicums with the mince mixture and put them in a deep oven dish side by side. Put the lids on the capsicum.
2. Making the sauce
In a heavy set pan add remaining olive oil and the remaining chopped onion with a pinch of salt and cook over medium heat until onion is translucent.
Add the remaining turmeric, coriander seeds and cumin and cook until spices are aromatic. Add tomato, tomato paste and sun-dried tomato. Cook until oil separates from the mixture.
Add 1 cup chicken stock and mix well, simmering gently until the fresh tomato has softened.
3. Combining the sauce with the capsicum
Gently pour the sauce around the capsicums and spoon some of it on top of the lids. The sauce should cover most of the walls of the capsicum but not get inside the stuffing.
Place in a preheated oven at 200C for 25 minutes or until the skin of the capsicum has cooked through. During the baking process continue to baste the capsicum with the sauce.
Serve with a nice salad.
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