Stuffed capsicum with mediterranean mince

(serves 8)

This is not a dish I get to make very often, as capsicums (especially the yellow ones) are a bit on the expensive side, and this does take a bit of time and preparation. However, on this special occasion on the June long weekend, we were having some old friends over for lunch and this was aptly timed after our Flemington run! So we had an abundance of capsicums and this seemed very fitting for the occasion, alongside some roasted cauliflower soup! This recipe is similar to the previous stuffed capsicum with israeli cous cous recipe, but using a more mild (and non-packaged) Mediterranean spice mix. I prefer using israeli cous cous to rice as it feels like a lighter dish and doesn't take as long to cook!

Prep time: 15 min
Cooking time: 60 min

Ingredients
1 brown onion
2 zucchini
1 carrot
600 g pork or beef mince
2 C israeli cous cous

2 C chicken stock

1 C water

8 capsicum (half red, half yellow)
20 g pine nuts, toasted, to serve
5 g parsley, to serve

Meat seasoning
3 tsp sumac
3 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp nutmeg
3 tsp onion salt
1 tsp salt

Method
1. Preheat the oven to 180˚C.
2. Dice the onion, zucchini and carrot.
3. Mix the mince with the seasoning.
4. Sauté the onion and mince with 1/2 tablespoon oil on medium heat for 5 minutes, breaking up the mince and cooking until it's cooked through. Remove and set aside.
5. Sauté the zucchini and carrot for 2 minutes, then add in the israeli cous cous, stock and water and cook for 10 minutes, or until the cous cous is al denté.

6. Cut the capsicum tops about 2cm from the top and remove the seeds.

7. Place foil on a tray and snugly place the capsicum bottoms in. Fill the bases with the cous cous mixture, then put the capsicum tops back on. Fill the tray with 1/2 C water, and drizzle the tops with olive oil and a sprinkle of salt.

8. Roast for 45 minutes, uncovered or until the tops are wrinkled.

9. Serve warm.