Martini family stuffed capsicums

Name: Martini family recipe for stuffed capsicums
Yield: 6
Ingredients: 8 large red or green capsicums; 2 onions, finely chopped; 6 garlic cloves, finely chopped; 3 1/2 tsp ground cinnamon; 2 1/2 tsp chilli powder; 3 1/2 tsp dried mint; 1kg beef mince; 2 eggs, lightly beaten; 100g fresh breadcrumbs; 100g basmati rice; 1/2 bunch of flat-leaf parsley, leaves roughly chopped; 800ml tomato passata; 600ml chicken stock, or water; 80ml olive oil

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by Karen Martini

CHEF

Dec 01, 2022

"This is a signature family dish. It was always a pleasure to come home and recognise the scent of them cooking. In a way, these were our version of meat and (almost) three veg, just all in the one delicious dish."

8 large red or green capsicums
2 onions, finely chopped
6 garlic cloves, finely chopped
3 1/2 tsp ground cinnamon
2 1/2 tsp chilli powder
3 1/2 tsp dried mint
1kg beef mince
2 eggs, lightly beaten
100g fresh breadcrumbs
1/2 cup (100g) basmati rice, soaked in boiling water for 15 minutes, drained
1/2 bunch of flat-leaf parsley, leaves roughly chopped
800ml tomato passata
600ml chicken stock, or water
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle

Method

1.

Preheat oven to 220°C/200°C fan-forced. Cut the stem out of each capsicum with a paring knife, then scoop the seeds out with your fingers. Discard stems and seeds.
2.

Heat a large glug of oil in a large frypan over medium heat. Add onion and garlic and cook for 6 minutes or until softened. Add cinnamon, chilli and dried mint, then season and remove from the heat.
3.

Tip onion mixture into a large bowl. Add beef, eggs, breadcrumbs, rice and parsley, season generously and combine well with your hands. Spoon mixture into capsicums, packing it in reasonably firmly (but not forcefully), leaving a little space at the top for the rice to expand.
4.

Drizzle a generous amount of oil into an ovenproof dish and nestle the capsicums inside. Bake for 10-15 minutes, or until lightly browned.
5.

Combine passata, stock and oil, season, then pour mixture over the capsicums. Cover with baking paper, then foil, and bake for 50 minutes. Remove paper and foil and bake for a further 10 minutes before serving.