Grilled Capsicum with Meat Stuffing

Ingredients

In this adaptation of the Japanese dish Pīman no nikuzume, we have incorporated Australian flavors and ingredients to create a unique twist. The original dish typically uses Japanese seasonings and ingredients, whereas the Australian version incorporates local herbs and spices to enhance the flavors. Additionally, the grilling technique is more commonly used in Australian cuisine, giving the dish a smoky and charred flavor. We alse have the original recipe for Pīman no nikuzume, so you can check it out.

• 4 large capsicums (bell peppers) 4 large capsicums (bell peppers)
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried mixed herbs 1 teaspoon dried mixed herbs
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Cut the capsicums in half lengthwise and remove the seeds and membranes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the dried mixed herbs, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
6. 6.
   Spoon the meat mixture into the capsicum halves, filling them generously.
7. 7.
   Place the stuffed capsicum halves on the preheated grill and cook for 10-12 minutes, or until the capsicum is tender and slightly charred.
8. 8.
   Remove from the grill and garnish with fresh parsley.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Capsicum — Choose capsicums that are firm and have a vibrant color. The grilling process will enhance their natural sweetness and add a smoky flavor.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. Make sure to cook it thoroughly to ensure food safety.
• Dried mixed herbs — If you don't have a pre-mixed herb blend, you can create your own by combining equal parts of dried basil, oregano, thyme, and rosemary.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the meat mixture.
• Experiment with different types of ground meat such as lamb or chicken for a unique flavor profile.
• Serve the stuffed capsicum with a side of fresh salad or roasted vegetables for a complete meal.
• If you prefer a softer texture, you can pre-cook the capsicum halves in boiling water for a few minutes before stuffing and grilling them.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Grilled Capsicum with Meat Stuffing as a main course accompanied by a side of steamed rice or crusty bread. The vibrant colors of the dish make it visually appealing, and the combination of flavors will impress your guests.

Presentation advice

Arrange the stuffed capsicum halves on a platter, garnished with fresh parsley. The contrasting colors of the capsicum and the savory meat filling will create an eye-catching presentation. Serve with a sprinkle of paprika for an added touch of color.