Gateway Sweet Mini Roasted Capsicum
A sumptuous way to roast sweet capsicums. Perfect as a side dish to almost any main you can think of, and the leftovers are steeped in wonderful flavour, cold or reheated.
1 tbsp olive oil
1 brown onion (200g), chopped finely
2 cloves garlic, crushed
250g minced (ground) veal
2 tsp fresh thyme leaves
1 cup tomato passata
1 cup chicken stock
½ cup white long-grain rice, rinsed, drained
¼ cup finely chopped fresh flat-leaf parsley
4 red capsicums
¼ cup breadcrumbs
¼ cup grated parmesan cheese
1 tsp grated lemon rind
Preheat oven to 200°C.
Heat oil in large frying pan, add onion and garlic; cook, stirring, until onion softens. Add veal mince and half the thyme; cook, stirring, until browned.
Meanwhile, oil small baking dish. Cut tops from capsicums, reserve as lids. Scoop out seeds and membranes. Fill capsicums with mince mixture; stand upright in baking dish.
Combine breadcrumbs, cheese, rind and remaining thyme in small bowl. Sprinkle over filling; place capsicum tops in baking dish. Bake capsicums, uncovered, about 1 hour or until rice is soft. Top with lids to serve.