Stuffed Capsicums.

Or Stuffed Bell Peppers, if you happen to speak Amerenglish. I am not sure where this belongs – under Beef Mains, Lamb Mains, Chicken Mains, Vegetarian Mains, or what – because it could be under any of these, depending on what filling you use. This is a very useful way of using up left-over Bolognaise Sauce, of the stuffings of any filled dish such as Papoutsakia or Beef Olives.

Ingredients.

2 large capsicums.

1 cup bolognaise sauce*.

Method.

Remove the tops from the capsicums [capsica?], scoop out and discard the white pulp and the seeds. Fill the cavities with the sauce, tamping it down firmly. If you do not have enough, stir in some cooked rice, or finely chopped mushrooms, or finely chopped bacon, or some oatmeal, or some grated parsnip, or whatever else might be around, to make up the volume. Replace the tops and pin down with toothpicks.

Preheat the over to 200°C. Place the capsicums on an oiled oven dish, place in the oven, and bake for 45 minutes. Serve with couscous and stir fried vegetables.

Serves: 2.

*. See Pasta alla Bolognaise under ‘Beef Mains’.

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