Recipe: Italian Stuffed Capsicum

Warm up from the inside out with these hearty, Stuffed Capsicums. Great on their own or as a side to a classic Italian main such as bolognese or lasagne! 

Ingredients:

• 6 large capsicums
• 1/2 cup uncooked quinoa
• 1 tbls olive oil
• 1 onion, diced
• 1 garlic cloves, diced
• 250g ground beef
• 250g Italian sausage, casings removed
• 1 tbls dried oregano
• 1 tblsdried basil
• Salt & pepper
• ¼ tsp chilli flakes (optional)
• 1 can diced tomatoes
• ½ cup shredded parmesan cheese
• 1 ½ cups shredded mozzarella cheese

Cookware needed:

• 12 Quart Camp Oven
• Cast Iron Skillet

Method:

1. Rinse uncooked quinoa in a strainer with water.
2. In a pot over the stove or fire, add 1 ½ cups of water with your rinsed quinoa and bring to boil. Reduce heat & continue cooking until water is absorbed and quinoa is fluffy. Remove from heat and transfer to a bowl.
3. Cut tops off capsicums, remove the stem and dice remaining pieces. Next, hollow out whole capsicums by removing seeds and membranes. Set both aside.
4. Heat oil in a skillet then add onions and diced capsicum pieces. Once onion and diced capsicum is cooked, stir in garlic and saute.
5. Add ground beef and Italian sausage and continue cooking while breaking down meat until crumbly in texture.
6. Stir in dried oregano, basil, salt, pepper and chilli flakes, followed by diced tomatoes. Remove from heat.
7. Add the cooked quinoa to the meat mixture and stir together.
8. Place hollowed capsicums in camp oven, cut side up, then stuff with filling. Top with a generous serving of both cheeses.
9. Put a lid on your camp oven and top with coals. Cook for roughly 45mins or until cheese is melted & nicely browned.