Stuffed Cap-O-Lanterns
These spooktacular stuffed capsicums make for a perfect Halloween family dinner before a big night of trick-or-treating.
Ingredients
- 4 large capsicums
- 2 tbsp olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 300g beef mince
- 1 tbsp Rub & Grub Greece Lightning
- 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
- 1/2 can (200g) diced tomatoes
- 1/2 cup white long-grain rice (we like to use basmati)
- 1/2 cup cold water
- 1/4 cup chicken stock
- Salt & pepper, to season
Method
- Preheat oven 180°C/160°C fan-forced. Cut the tops off the capsicums keeping them to one side. Remove the seeds and white membrane and discard. Use a small sharp knife, carve out your spooky faces into the sides. Chop any offcuts into small pieces and set aside.
- Heat 1 tbsp oil in the pan, cook the onion in the oil for 3 minutes or until softened. Stir in the garlic, cook for 1 minute or until fragrant. Add mince, breaking it up as it browns. Add Rub & Grub Greece Lightning, parsley, tomato, capsicum offcuts, rice, chicken stock and cold water. Season with salt and pepper. Bring to a boil then reduce to a low heat and simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
- Divide mince mixture evenly between capsicums. Place reserved tops on each stuffed capsicum. Put capsicums in a deep roasting tin and drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.