It used to just be 'eat your vegetables', now they want us to eat one of every colour. Something to do with phytochemicals in the pigment. Either that or the Sesame Street generation has grown up and is running the health bureaucracy.
That's OK. I don't care what colour my food is, as long as it tastes good.
Stuffed yellow capsicums.
Take two yellow capsicums (here's one pictured with his red friend thanks to the New South Wales Department of Agriculture) and slice their tops off.
Brown an onion in olive oil, add minced meat - pork and veal is good but I used beef this time - brown, add salt and pepper, a good slosh of tomato paste, a few pinches of zatar for a middle eastern touch and plenty of chopped parsley. Mint from the garden if you have it as well. Now add rice - probably one third in volume compared to the amount of meat - and enough water for absorption. Stir it through and cook on low as the rice absorbs the fluid.
Stuff the capsicums with the meat and rice mixture, place in an oven dish with a lid or cover with foil. Bake until capsicum is done, probably 30-40 minutes.
Perfect with a glass of wine. The red one, of course.
That's OK. I don't care what colour my food is, as long as it tastes good.
Stuffed yellow capsicums.
Take two yellow capsicums (here's one pictured with his red friend thanks to the New South Wales Department of Agriculture) and slice their tops off.
Brown an onion in olive oil, add minced meat - pork and veal is good but I used beef this time - brown, add salt and pepper, a good slosh of tomato paste, a few pinches of zatar for a middle eastern touch and plenty of chopped parsley. Mint from the garden if you have it as well. Now add rice - probably one third in volume compared to the amount of meat - and enough water for absorption. Stir it through and cook on low as the rice absorbs the fluid.
Stuff the capsicums with the meat and rice mixture, place in an oven dish with a lid or cover with foil. Bake until capsicum is done, probably 30-40 minutes.
Perfect with a glass of wine. The red one, of course.
So delicious.
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