Stuffed Capsicums. Fill big red peppers with yummy beef mix, rice, and spices. Slow cook in tasty tomato sauce with wine and herbs for soft, juicy bites. Top with creamy dip and yogurt. Perfect family meal! Tastes smoky and sweet. Serve with crisp salad and chewy bread. Super simple and tasty fun!
Serving: 4
Prep Time: 20 minutes
Cook Time: 4 hours
Ingredients
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500g beef mince
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4 spring onions, chopped small
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½ cup cooked rice (cold)
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½ cup parsley, chopped small
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1 tbsp sultanas
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2 tsp smoked paprika
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200g Spicy Capsicum Dip
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2 large red capsicums, cut in half, seeds out
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500g tomato pasta sauce
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½ cup basil leaves, torn up
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2 tsp sugar
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Salt and black pepper to taste
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1/4 cup red wine
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2 tbsp Greek Style Natural Yoghurt
Stuffed Capsicums: Directions
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Mix beef mince, spring onions, rice, parsley, sultanas, paprika, and 150g of the Spicy Capsicum Dip in a bowl. Stir super well. Add salt and pepper.
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Push the mix into the capsicum halves. Put them in a slow cooker. Mix tomato sauce, salt, pepper, basil, sugar, and red wine. Pour over the peppers. Cook on low for 4-6 hours.
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Mix the last 50g Dip with Greek Yoghurt. Put a dollop on each pepper.
Eat it with a fresh Greek salad and some crispy bread.