Moroccan spiced stuffed capsicums are a wholesome way of serving a complete meal in a nicely presented little package!
Its very exciting to have capsicums back in season again 🙂
The funny thing about this recipe, it isn’t really a recipe. It is more of a general vibe of what you can do. It is such an incredibly versatile way to cook capsicums, which is exactly what you want when you have such variety coming in each week from the farms.
First thing you can adapt is what vegetables you use to mix into the ‘stuffing’ of the capsicum. I always aim for 5 veggies as a minimum so I know I’m getting a variety of nutrients.
The staples I would always use in it are onion, garlic and tomatoes. I’m using my store of garlic and onions from previous weeks of the veggie boxes, and the tomatoes I used today were fresh from my garden as last weeks ones from the veggie box were in our tums pretty quickly! But if you didn’t have some growing, it is easy to use a tin of diced tomatoes to fill that gap.
This week I’ve used the capsicums (obvs!), beans, beetroot leaves and carrots from the veggie box. But you can use so many different vegetables! Zucchini, squash, eggplant, kale, celery, silverbeet, cabbage, broccoli etc.
Can also change the flavour with different spices. This week I’ve used a general moroccan spice mix as a flavouring. But I’ve also done this by seasoning with an abundance of herbs from the garden. You could even try a bit of chilli and Mexican spices (cumin, ground coriander, paprika, oregano) and serve with some salsa and toasted corn. Get creative and make it your own. And it can vary from week to week depending on what you feel like, and even what veggies you have to be inspired by.
One of the other reasons I make this regularly in our household are because they store and freeze well so you can reheat easily. If you’ve read nearly all of my previous posts you should know I’m a fan of overcooking and having dishes pre-prepared for the following day! But if you’ve seen my giant pregnant belly waddling around the farm recently, you’ll understand my strong desire to have a few healthy frozen meals stored for use next month!
Recipe for Moroccan Spiced Stuffed Capsicums
Prep time: 15 minutes
Cooking time: 45 minutes
3-4 Capsicums, halved lengthways
2 medium onions
1 bunch carrots
2 large tomatoes (or you can sub for a tin of diced tomatoes)
Bunch beetroot leaves
500g mince meat
2-3 teaspoons of moroccan spice mix
Salt and pepper
80g grated cheese, approx
1. Preheat your oven to 180 degrees celcius.
2. Halving the capsicums and lay them skin down in a tray.
Cook them in the oven by themselves for about 25 minutes, then pull the tray out.
3. Prep all of your other veggies by washing and dicing them.
4. In a fry pan, add a generous drizzle of olive oil and your onions and garlic. Cook these on low heat until they start to soften and brown.
Add your mince meat and start to cook it through. Then you can add the rest of your veggies and start to cook until they’re softening. Add your spices and salt and pepper and give it a little taste to make sure you’re happy.
5. Use a spoon to heap your meat and veggie mixture into the capsicums. Really compress the mixture down and stuff it as full as you can.
Sprinkle on some of your grated cheese and put back in the oven for a further 20 minutes.
6. Serve hot
You may have some leftover mixture that didn’t fit into the caps. You could stuff some other veggies with it, like tomatoes or eggplants if you have some in the garden.
I like to use it as a spare meal for my toddler. I’ll look up some rice to serve it with and for him its a completely different meal! Otherwise its also a great addition to a full and satisfying breakfast with our yummy eggs 🙂