I've been reading a few cookbooks for inspiration and came across a few that suggested stuffing vegetables. At the same time, I read in the July 2012 issue of Healthy Food Guide that red capsicum has more vitamin C per 100g than an orange - 170mg for red capsicum vs 52mg for an orange. Perfect for helping ward off those pesky winter sniffles.
|I know this (and the other) photos are dreadful, but this was just sensational! A new favourite|
This was easy to make, but took a bit longer to cook than I expected. However the filling can be made in advance and kept in the fridge for a couple of days.
What you need:
- 1 tbs olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 500g mince (I used pork & veal mince from my supermarket)
- 2 zucchini, quartered longways and chopped into little cube-like shapes
- 3-4 x tomatoes, chopped (or use a tin - I just had loads of fresh ones to use up)
- 2 tbs tomato paste
- 2 chipotle chillies and 1 tsp adobo sauce (use some tabasco to taste is you can't get these)
- 1 tsp ground cumin
- 6 very large tbs ricotta (I used the light ricotta in a tub)
- 1/2 cup grated cheese (I used Pizza plus as I had it in the fridge, but you could use cheddar or parmesan)
- 6 large red capsicum
- green veg or salad to serve with
What you do:
Heat the oil in a large fry pan, saute the garlic and onion. Add the mince and cook until it's crumbly.
Add the zucchini, tomatoes, tomato paste, chillies and cumin. Mix to combine.
Pop on a lid and let it simmer for about 30 minutes until the veggies have softened and released juices. Give it a stir about every 10 minutes.
Turn the oven on to pre-heat to 180c.
Meanwhile, carefully cut the top off the red capsicums and pull out the core and the seeds. Give it all a rinse to make sure the seeds are all out and there is no grime on the outside of the capsicum.
Place all on a baking tray and sprinkle with the grated cheese - I found I needed to lean them all next to each other to get them to stand upright - but this isn't foolproof!
NOTE: I had leftover filling which I froze to have on pasta at a later date. You can also add whatever veggies you like - such as grated carrot, mushrooms etc.
What are your favourite ways to keep warm in winter?