Go Back

Stuffed Capsicums

Sweet roasted capsicums with a tasty meatball filling.
Print Recipe Pin Recipe
Servings: 4
Ingredients Method

Ingredients
  

Best Ever Meatballs Mixture
  • 250 g pork mince
  • 250 g veal mince
  • 1 ½ cups dried breadcrumbs
  • 1 medium handful fresh basil, finely chopped
  • 1 small handful flat leaf parsley, finely chopped
  • 2 cloves of garlic, peeled and minced
  • ½ cup Parmesan cheese, grated
  • 1 cup  basic tomato sauce (home-made or store bought - pasta sauce, not ketchup!)
  • ½ cup water
  • 2 eggs
Stuffed Capsicums
  • 4 red capsicums
  • olive oil
  • 1 cup basic tomato sauce (home-made or store bought - pasta sauce, not ketchup!)
  • ½ cup Parmesan cheese, grated

Method
 

  1. Place all the Best Ever Meatballs ingredients into a bowl and mix to combine.
  2. Preheat oven to 180 C.
  3. Cut capsicums in half and remove membranes and seeds. Trim the stalk from the tops.
  4. Fill each capsicum half with meatball mixture.
  5. Splash enough olive oil into a frying pan to reach 1cm up the sides and heat on medium. Cook the stuffed capsicums, cut side down, for 2 minutes, then use tongs to turn the capsicums around in the oil as they cook so the skin is slightly blistered all over.
  6. Put the capsicums, cut side up, into a baking dish and spoon the tomato sauce over and around them. Top with grated Parmesan cheese and bake for 30 minutes.