Mains

Stuffed Vine Sweet Minicaps® Baby Capsicums with Hot Spanish Sausage

Let the flavours sing in this great combination of sweet and spicy. 

Serves 4.
Prep Time: 20 minutes.
Cooking Time: 15 minutes.

Ingredients

• 8 mixed coloured Vine Sweet Minicaps® baby capsicums
• 1 large zucchini, grated
• 1 medium Spanish onion, finely chopped
• 2 Roma tomatoes, finely diced
• 1 chorizo or hot Italian sausage, crumbled
• 250g lean mince, ground
• Rosemary sprig, chopped
• Parmesan, grated
• 1/2 cup of dry breadcrumbs
• 1/4 cup parsley, chopped

Cooking Instructions

• Sauté onion, sausage and beef until brown
• Drain any excess fat. Mix in grated zucchini, tomato, rosemary and parsley.
• Combine mixture well. Add salt and pepper to taste.
• Cut capsicum in half lengthwise and remove seeds.
• Generously fill each half with the mixture and sprinkle with combined cheese and bread crumbs.
• Place on a lightly oiled tray and bake in a 220°C oven for 15 minutes or until tops are golden brown.
• Serve with fresh garden salad.