This weekend was a great food weekend. Unfortunately I don’t eat extremely well during the week. Partly because the kitchen in my current flat is pretty much a bio hazard and partly due to time constraints.

So I eagerly await the weekend rolling around and I have a whole morning to make a healthy breakfast or an evening to devote to a delicious dinner. I also have the chance to cook in a pristine, kitchen with all the facilities and tools we need to take on our next food challenge.

This weekend it was stuffed capsicums.

We spent the morning trawling through different recipes on Google looking for a mix which caught our eye. So many of the recipes had something that I didn’t like the look of, so in the end we decided to just improvise and we made a list of ingredients to buy.

The end result was pretty wonderful we were stoked. Give it a try!


  • 300 grams beef mince
  • 1 large onion
  • 200 grams pine nuts
  • 2 cloves garlic – minced
  • ¼ cup chopped coriander
  • 1 medium zucchini
  • 3 cups of wild rice
  • ½ cup Red wine
  • ¾ cup of tomato puree
  • ½ cup vegetable stock

Start by boiling the rice. Toast pine nuts in a small pan on a medium heat, until nicely browned. Cut the tops off your capsicums and gut the insides removing all the seeds. Dice onion & zucchini. Brown mince, add onion, garlic, coriander and vegetable stock. Allow the mix to simmer and add the red wine, tomato puree and sliced tomatoes. Combine the rice with the mince mixture and add the pine nuts. The end result is a really tasty mixture with a nice balance of meat to rice. Cover the capsicum cases in olive oil and place upright in an oven dish, closely together so they don't topple over. Fill your capsicums to the brim and place the lids on top, sprinkle with grated parmisan and cook until the cheese melts and the capsicum flesh is wrinkley.

We also made our own garlic butter and spread this on sliced baguette and added the left over tomatoe slices. Yum! I tend to go overboard with the garlic but it makes everything so delicious and I love the smell of it when cooking.

Posted in: JournalFood