STUFFED CAPSICUMS
INGREDIENTS:
4 CAPSICUMS (ANY COLOUR IS FINE)
HIMALYAN SALT
5 TABLESPOONS OIL
1 ONION FINELY CHOPPED
1 CLOVE OF GARLIC FINELY CHOPPED
1 KG FINELY CHOPPED CHICKEN OR TURKEY OR BEEF MINCE
1 CUP CHOPPED TOMOTOES
1 TABLESPOON FRESH OREGANO
1 TEASPOON CHOPPED FRESH GROUND PEPPER
DIRECTIONS:
1. Bring a large pot of water to the boil over high heat. Meanwhile, cut top off capsicums 1 inch from the stem end and remove seeds etc. Add several generous pinches of salt to boiling water then add peppers and boil, using a spoon to keep peppers completely submerged, until colour turns bright and they soften, approx. 3 minutes. Drain then set aside to cool.
2. Preheat oven to 350 degrees. Heat 4 tablespoons oil in a large skillet over medium heat. Add onions and cook stirring often, until soft and translucent about 5 minutes. Add garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes and oregano. Season generously with salt and pepper, Mix well. You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.
3. Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Add ¼ cup of water to the baking dish. Place in oven and bake for 40-50 minutes or longer, depending on how big the peppers are that you are stuffing. ENJOY!!!