- 1 tbs olive oil + more for drizzling
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tin of diced tomatoes
- 1 cup of chicken or vegetable stock
- 500 grams veal and pork mince
- 1 egg
- 1 tbs dried mixed herbs
- 2 tsp dried chives
- 4 small capsicum peppers, cut in half long ways (I used yellow, but any colour or a mixture of colours would work well)
- Salt to taste
- Pepper to taste
- Heat oven to 220 degrees. Heat olive oil in a pot over medium heat. Add the onion and garlic and sauté until the onion is softened, approximately 5 minutes.
- Remove half of the onion mixture and reserve for the stuffing.
- Add the tomatoes and bring to a boil, reduce to a simmer and cook for 15 minutes, stirring occasionally.
- Add stock and season with salt and pepper, continue to simmer, stirring occasionally, for another 10 minutes or until slightly reduced (about half a cup reduction).
- Remove pot from heat and let stand for 5 minutes, then use a stick blender to blitz the sauce until smooth. (The sauce should be quite runny, if it is too thick add a little water).
- Place the mince, herbs, egg, and reserved half or the onion mixture into a bowl. Season with salt and pepper. Using your hands roughly massage the egg through the mince. (The more you work the egg, the more the protein molecules will help bind the mince together).
- Drizzle some olive oil over the outside of the peppers, and use your hands to coat. Place the peppers into a casserole dish large enough to fit the peppers snuggly.
- Stuff the peppers with the mince mixture up to the top of the peppers. Cook at 220 for 15 minutes.
- Remove the casserole dish from the oven. Spoon some sauce over each of the peppers, and pour the remainder into the casserole dish around the peppers (the sauce should still be hot, if not reheat so that it doesn’t cool down the peppers).
- Cover the dish with tin foil and return to the oven. Reduce the temperature to 180 degrees and cook for approximately 25 minutes. Cooking times will vary depending on the size and shape of the pepper used.
- Dish up the peppers with sauce drizzled over the top and a spoonful of pesto (see recipe here).
Serve with Pesto (mint, parsley, lemon and pistachio)
This dish reheats and freezes well.
Nutritional information can be found here