Easy Italian

Silvia Colloca's Abruzzo-style stuffed capsicum

Name: Silvia Colloca's Abruzzo-style stuffed capsicum
Yield: 4
Cuisine: /italian
Ingredients: 3 tbs of extra virgin olive oil, plus extra for drizzling; 1 brown onion, finely chopped; 1 celery rib, thinly sliced; 1 carrot, finely chopped; 2 garlic cloves, finely chopped; 300g lamb mince; 150ml dry white wine; 400ml passata; 4 red or green capsicums; 1⁄4 cup parsley leaves, finely chopped; 1 tbs finely chopped chives; 60g freshly grated pecorino cheese; 2/3 cup breadcrumbs, plus extra to top capsicum; baby parsley, to serve

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by Silvia Colloca

Cook and author

Mar 12, 2016

Embrace the seasonal change with produce in its prime, says Silvia Colloca.

3 tbs of extra virgin olive oil, plus extra for drizzling
1 brown onion, finely chopped
1 celery rib, thinly sliced
1 carrot, finely chopped
2 garlic cloves, finely chopped
300g lamb mince
150ml dry white wine
400ml passata
4 red or green capsicums
1⁄4 cup parsley leaves, finely chopped
1 tbs finely chopped chives
60g freshly grated pecorino cheese
2/3 cup breadcrumbs, plus extra to top capsicum
baby parsley, to serve

Method

1.

Preheat oven to 200°C. Grease and line an oven dish. Heat oil in a large pan, add onion, celery and carrot and brown over medium heat for 2 minutes. Add the garlic and cook for 1 minute, watching it closely as it can burn. Add the meat and brown evenly over high heat. Pour in the wine and cook until absorbed. Add passata and 150ml of water and bring to a simmer. Cook over gentle heat for 30 minutes; the liquid will be mostly absorbed. Set aside to cool slightly.
2.

Cut stalks off capsicums, scoop out seeds and membrane. Add herbs, pecorino and breadcrumbs to the meat mix and use to fill capsicums. Top with breadcrumbs, a drizzle of extra virgin olive oil and season. Place in oven dish and bake for 30 minutes or until golden. Serve with baby parsley. Serves 4.