Stuffed Capsicums

Directions

1. 1
   Finely chop one onion and two of the garlic cloves and saute until translucent in some olive oil.
2. 2
   Add the minced beef and cook until it changes colour.
3. 3
   Add salt, pepper, tomato paste, paprika and finely chopped parsley to the meat, then set aside.
4. 4
   Bring plenty of salted water to the boil, and cook the rice until it is firm.
5. 5
   It is important not to overcook the rice, as it will finish softening later.
6. 6
   Add the rice to the meat mixture.
7. 7
   Cut the tops off the capsicums and remove the core and seeds.
8. 8
   3/4 fill each capsicum with the meat and rice mixture, replacing the tops when done.
9. 9
   Arrange stuffed capsicums in a large casserole or oven proof dish.
10. 10
    Make a sauce for the capsicums: add the other chopped onion and remaining garlic cloves to some olive oil and cook.
11. 11
    Add crushed tomatoes, salt& pepper, paprika, sugar and simmer for 10 minutes.
12. 12
    Ladle this sauce over the capsicums, cover and bake in a preheated 180C oven for 45 minutes, or until the capsicums are tender.
13. 13
    Remove from oven earlier if the capsicums begin to fall apart.