Hi everyone, I made this last week and it was amazing, and it makes good leftovers, I had some capsicums left over and wanted something different to use them for so I made this up...
Makes 8 portions when served with a side salad
Minced meat component
500g mince (ground beef)
1 tin italian style tomatoes
2 tbsp tomato paste
1/2c fresh basil
1/2c red wine
1 red onion chopped finely
2 cloves garlic crushed
250g mushrooms (chopped finely)
On a medium heat, heat 2 tbsp olive oil in a pan, add onion and cook for 2 minutes, add garlic and cook another 1 minute,
Add mince and cook until browned.
Add tomatoes, tomato paste & red wine, stir and simmer for 10 minutes
Add mushrooms and simmer for another 5 minutes
Turn up heat and let bubble hard (make sure it isn't sticking) until most of the liquid has boiled away.
Add the chopped basil, fresh cracked black pepper and some salt and take off heat.
Take 4 whole green capsicums (bell peppers). Slice them lengthways and carefully remove the stalk and the veins/seeds inside so all you are left with is a case.
3/4 fill the capsicums with the meat mixture and place in an oven proof baking dish lightly greased with more olive oil.
Top with the following ingredients mixed together
500g fresh ricotta
1 cup shredded cheddar cheese
2 tbsp fresh parmasen cheese
2 tbsp chopped chives
Put capsicums into a moderate oven 180 degrees C and bake till top of cheese is golden and capsicum is soft.
I serve one half with a side salad and it is very yummie.
Fiona
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