Stuffed Capsicums

Name: Stuffed Capsicums
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 medium capsicums, sliced in half lengthways, seeds removed; Olive oil; 1 medium onion, finely sliced; 1 clove garlic, sliced; 1 large carrot, finely grated; 1 stick celery, finely sliced; Chilli flakes to taste, optional; 250g minced beef; ⅓ cup frozen corn kernels; 2 tablespoons tomato puree; ½ stock cube, crumbled; 400g can diced tomatoes; ⅔ cup parmesan cheese or grated tasty cheese.

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Stuffed Capsicum is a popular meal around the world and a staple for many families. Luckily, the recipe can be adapted in a number of ways and can still be enjoyed when the following side-effects are present: taste changes, smell changes, metallic taste, sore mouth & throat, loss of appetite and constipation.

Stuffed Capsicums

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

1 hour

Author

Centre For Cancer Nutrition

Stuffed Capsicum is a popular meal around the world and a staple for many families. Luckily, the recipe can be adapted in a number of ways and can still be enjoyed when the following side-effects are present: taste changes, smell changes, metallic taste, sore mouth & throat, loss of appetite and constipation.

For sore mouth & throat: Omit the chilli. Ensure the capsicums are completely covered with foil in the oven to avoid crisping up.

For metallic taste: Use white meat instead of red meat or opt for a plant based filling.

For altered smell: Opt for a plant based filling.

For constipation: Omit the cheese. Opt for a plant based filling i.e. lentils.

Ingredients

4 medium capsicums, sliced in half lengthways, seeds removed
Olive oil
1 medium onion, finely sliced
1 clove garlic, sliced
1 large carrot, finely grated
1 stick celery, finely sliced
Chilli flakes to taste, optional
250g minced beef
⅓ cup frozen corn kernels
2 tablespoons tomato puree
½ stock cube, crumbled
400g can diced tomatoes
⅔ cup parmesan cheese or grated tasty cheese.

Directions

Preheat the oven to 190ºC. Line an oven tray with baking paper. Place the sliced capsicums on the tray. Cook for 20 minutes or until just becoming tender.
Meanwhile, in a large frying pan, add the oil and onion, cook for 5 minutes until softened. Add the garlic and minced beef. Turn the heat up to brown the beef. Add the carrot, celery, chilli flakes, corn, tomato puree, diced tomatoes and crumble in the stock cube. Add a little water if required. Turn the heat down and simmer for 20 minutes until most of the liquid has reduced.
Spoon the cooked meat mixture into the capsicums and top with cheese. Cover with foil and return to the oven for 40 minutes or until the capsicum is completely tender. Serve with a dollop of plain Greek yoghurt on top.