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Simmer
Servings: 4
Preparation time: approx. 2 hours
Di culty: medium
Ingredients:
• 4 capsicums
(hollowed out)
Filling:
• 200 g pre-cooked
risotto rice
• 5 tbsp. parsley
• 200 g ground beef
• 1 tbsp. paprika
paste
• 10 g butter
• 2 tomatoes
• 1 zucchini
• Sea salt and
ground pepper
• 2 cloves of garlic
• 1 L of water
Sauce:
• 500 mL vegetable
broth
• 2 cloves of garlic
• 3-4 leaves of fresh
mint
• 3 tbsp. sour cream
Preparation:
Weigh the ingredients. Cut o the top
of the capsicums and then hollow them
out. Season inside with salt. Filling: Wash
risotto rice several times. Chop parsley
in the jug for 10 seconds at speed 5. Add
the remaining ingredients (minced beef,
paprika paste, butter, zucchini, tomatoes,
salt, pepper and garlic) to the chopped
parsley and risotto rice in the jug and
mix for 10 seconds on speed 3. Fill the
hollowed capsicums up to the top and
place side by side in the steamer. Fill the
jug with 2 litres of water, put the steamer
on top and steam the stu ed capsicums
for 60 minutes at 120°C. Check the water
level and try the rice, if the rice is not
cooked yet, add some water and continue
cooking. Leave about 1/2 litre of water
in the jug, add the vegetable broth and
sauce ingredients and stir for 5 seconds.
Put the stu ed capsicums in a large
saucepan, pour the sauce on top and
leave it to sit for 10 minutes.
Stuffed
Capsicum
55