Sunday, October 16, 2011

Recipe: Stuffed Capsicum (with leftover mince)

This is another lovely way to use up leftover mince rather than just making cutlets out of it. You need small capsicums for this dish and not the regular size. Chopping the capsicum into smaller pieces won't help, because we want the curve to hold the filling in.

Most mince dishes will go well with this recipe. I normally do this with an Indian recipe for mince, but I use others too. Leftover shepherds pie when all mixed together does the trick too. If you have mince from your burgers, that will work too but remember to cook the mince before stuffing it.

This time I had some leftover bolognese sauce made with chicken mince. I just dried off the sauce on a stove top and added some boiled potatoes to the mix so it would bind together.

Leftover cooked mince (chicken/mutton/beef/burger)
Some boiled potato to bind it together if necessary
Baby capsicums (depending on how much leftover mince you have)
1-2 eggs beaten with some salt and pepper

Deseed the capsicum and split in half. You can leave it whole if you want to bake it in the oven.

Warm the mince to slightly above room temperature and stuff the capsicum halves with it.

Dip the capsicums in the egg batter and put them in a heated & lightly greased frying pan, mince side down first. The egg will slide down the rest of the capsicum, don't worry about it.

Fry it on a really low flame, so the egg won't burn but the edges of the capsicum touching the pan on this side can cook.
Then gently turn it over and fry on a low flame until the capsicum skin is slightly charred. and the capsicum turns to a cooked shade of green.

The dish may not be very pretty to look at, but I assure you its extremely tasty and you won't be able to stop popping them in your mouth.

They go well as a side dish or even smooshed up as a filler for sandwiches.

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