Adam Liaw's baked stuffed vegetables

Name: Adam Liaw's baked stuffed vegetables
Cook time: 1 h
Yield: 6
Cuisine: Contemporary
Ingredients: 2 red capsicums; 1 yellow capsicum; 1 green capsicum; 3 large tomatoes; ½ cup olive oil, plus extra for drizzling; 1 medium brown onion, peeled and finely diced; 3 cloves garlic, peeled and roughly chopped; 150g beef mince; 1 zucchini, grated; 400g can diced tomatoes; 8 tbsp rice; 1 tsp dried oregano; ¼ cup roughly chopped parsley; ¼ cup roughly chopped mint; salt and pepper, to season

Adam Liaw

August 9, 2022

easyTime:30 mins - 1 hourServes:6

Capsicum and tomato are my favourite stuffed vegetables, but you can try this same recipe with hollowed out zucchini, eggplant, onions or cabbage leaves as well.

Ingredients

2 red capsicums
1 yellow capsicum
1 green capsicum
3 large tomatoes
½ cup olive oil, plus extra for drizzling
1 medium brown onion, peeled and finely diced
3 cloves garlic, peeled and roughly chopped
150g beef mince
1 zucchini, grated
400g can diced tomatoes
8 tbsp rice
1 tsp dried oregano
¼ cup roughly chopped parsley
¼ cup roughly chopped mint
salt and pepper, to season

Method

1. Heat your oven to 180C fan-forced (200C conventional). Cut the top off the capsicums and tomatoes and hollow them out. Discard the insides of the capsicums, and roughly chop the pulp of the tomatoes and set aside.
2. Heat a medium frying pan over medium heat and add the oil. Fry the onion and garlic for about a minute, then add the mince and fry until browned. Add the zucchini, diced tomato, reserved tomato pulp, rice, oregano and about ½ a cup of water. Stir and simmer for about 5 minutes, then stir through the chopped herbs (reserving a few for garnish) and season with salt and pepper.
3. Place the capsicums and tomatoes in a baking dish that fits them snugly. Divide the mixture between the vegetables and place the lids on top. If there's any extra filling, put that under the vegetables. Drizzle with olive oil and bake for 35 minutes. Allow to stand for at least 10 minutes before serving scattered with reserved herbs.
Adam's tip My rule of thumb when stuffing vegetables is a bit like making tea – one tablespoon of uncooked rice for each vegetable you're stuffing, plus "one for the pot".
Also try Adam Liaw's boiled new potatoes with salmon and dill