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Using A Rice Cooker
 

Using an Electric Fry Pan
 

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Stuffed Capsicumsmaningrida

Serves Eight (8)

 

Ingredients

4 large capsicums green or red
1 kg beef mince
1 kg pork mince
2 cups long grain rice
2 teaspoons chopped garlic
3 tablespoons red paprika powder
2 large onions finely chopped
4 x 450gm cans tomato soup
3 eggs
2 teaspoons salt
1 teaspoon pepper

 

Method

Cut tops off capsicum, take out seeds and wash.
In a large bowl mix the pork and beef mince with the rice, chopped onions, garlic, paprika powder, salt, pepper and eggs.
Mix through well and spoon mixture into capsicums, fill and set aside.
In the electric frypan add the cans of tomato soup and one can of water. Place the stuffed capsicums in the frypan with the meat mixture facing up.
Bring to the boil and then turn temperature down and simmer until soft and cooked, adding water as the liquid reduces.
Takes approximately 1hr. Serve in a bowl.
NOTE: You can also cook this in a baking dish in the oven and if preferred use kangaroo and pork mince instead.
If the capsicum is too large cut length ways.

Walkabout Chef - Cook for the Family © Steve Sunk

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Blade Maker

Steve Sunk is a skilled knife maker as well as a Master Chef. He has been manufacturing edge weapons since 1986 and is recognised in Australia and overseas as a master craftsman.

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Walkabout Chef
Steve Sunk
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