Stuffed Red Capsicums

I was looking in my freezer and I came across a package of turkey mince… I have no idea what my inspiration was when I bought it, which is probably why it ended up in the freezer! I was in the mood for some comfort food and thought maybe making it into a chilli or meatloaf but I happened to have four lovely red and uniform in size capsicums that I couldn’t resist a punnet of sliced button mushrooms and a jar or Greek seasoning mix that were also another impulse buy that I needed to use…and with these ingredients my stuffed red capsicums were born.

Serves 4

4 Red Capsicums (uniform in shape and size)

500grams turkey mince

1finely chopped onion

1fat clove of garlic, crushed

200grams sliced button mushrooms

½ cup almond meal or bread crumbs

¼ cup tomato paste

120grams crumbled Greek or Bulgarian fetta

Handful chopped parsley

2tablespoon of ‘Greek’ seasoning mix (most supermarkets will stock this)

4 large potatoes peeled and each cut into 4 wedges each

Sea salt and cracked black pepper to taste

Pre heat your oven to 180ºC.

Cut the tops off the capsicums and remove the seeds.

In a large bowl combine mince, onion, garlic, mushrooms, almond meal or breadcrumbs, tomato paste, parsley, seasoning mix, salt, pepper and half the fetta cheese. You will need to get your hands dirty and give a good mix with your hands…please wash your hands and remove your jewellery first!

‘Stuff” the mixture into the capsicums and sprinkle with remaining cheese, place capsicums into a heavy based casserole dish. Add potatoes around the capsicums. The potatoes will help keep your capsicums upright and will soak up the lovely cooking juices. Add a ¼ cup of water cover with a lid and bake in the oven for 1 hour. Remove lid and bake for a further 15 - 20 minutes. Serve capsicums with the potatoes.