In the past few weeks we’ve provided dessert recipes, but this week we want to share a delicious main course recipe for four people, inspired by a local store retailing red capsicums at $3.99 per kilo.
Ingredients:
4 medium sized red capsicums
1 tbsp. truffle oil infused olive oil
1 red onion, diced
500gms turkey mince
1 carrot, diced
12 pitted olives, sliced
1 heaped tsp. Gewϋrzhaus Native Red Gum Smoked Salt
1 heaped tsp. Gewϋrzhaus Italian Herbs
250gms tomato paste
1/3 cup water
125 gms grated vintage cheese.
Method:
1. Set the oven to 220oC.
2. Wash capsicums, cut their tops off, and dry with a tea towel.
3. Place the capsicums and their lids into a square cake pan and place in the oven to roast while you make the filling.
4. Heat olive oil in a frypan and gently sauté the onion.
5. Turn up the heat and add the turkey mince, carrot and olives to the frypan.
6. Season with the salt and Italian herbs.
7. Continue to sauté until the mince is cooked and the carrots are soft.
8. Add the tomato paste and water and mix until bubbling. Remove from heat.
9. Take the semi-roasted capsicums out of the oven and spoon the turkey mixture into the capsicum cups.
10. Sprinkle the grated cheese on the cups and place the capsicum lids on top.
11. Place back into the oven for 10-15 minutes.
You might like to serve the capsicums with a small green salad.
