Best ever stuffed capsicum (Croatian cuisine)

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Best ever stuffed capsicum (Croatian cuisine)

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Ingredients

8 portion(s)

Best ever stuffed capsicum (Croatian cuisine)

Half portion Boiled rice from TBC
1000 grams minced meat, (Beef or half beef and pork mix)
1 brown onion, Quartered
3 cloves gralic
Half bunch Continental parsley(leaves only)
1 teaspoon Ground smoked paprika
30g vegetable oil
Salt and pepper and chilli powder to taste
2 teaspoons Vegeta (vegetable seasoning)
1 package Fant mix for stuffed capsicums (optional but does add flavour), If not using Fant use 50g breadcrumbs)
100 ml water

Capsicum

8 Red capsicums or mix with yellow Hungarian capsicums

Sauce

60 grams Butter
60 grams plain flour
1 jar 700g passata sauce

Mashed potato

As per TBC

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6

2h 20min

Preparation 1h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Dinner Lunch Main course European Steam cooking with Varoma Meat dish

Recipe's preparation

Rice

Prepare as per TBC instructions, when cooked spread over baking sheet to enhance cooling process but cover lightly with glad wrap so it doesn't dry out. Cool. Discard the water from

wash and dry.

Chop parsley 7 sec/speed 5 repeat if necessary, put this aside. Without washing

add quartered onion, garlic and chop 7 sec/speed 5 repeat if necessary scraping down the sides, add the oil and paprika and sauté 3 min/60 deg/ speed 3 with MC on.

Add to this contents of Fant packet or breadcrumbs if using, salt, pepper chilli, vegeta, parsley and water, mix to combine 15 sec/ speed 3.

Using a big stainless steel bowl add contents of mince and the cooled rice, mix this with your hands then add the onion mixture to bind.

Prepare capsicum, wash and cut around stem top to create an opening discard seeds and veins, spoon fill with prepared mince. Position upright in the big Veroma dish. You will have half the mince mixture left over, to this add the beaten whole egg to bind and form approx 8 balls (tennis ball size) and place these on top tray of Veroma and set aside.

Place 1 litre hot water (From a jug)in

place lid and big Veroma dish with capsicums, cover and place on top of lid. Set 40 mins/Veroma temp./speed 2. Whilst cooking prepare your potatoes for the mash when dish is cooked.

After 20 minutes of cooking, stop the clock, add the top tray with the meat balls and finish cooking time. Check for doneness extend cooking for further 10mins if required (you may remove the capsicums at this stage (put warming dish) so as not to over cook them). When meatballs cooked add to warming dish or large casserole dish, gently pour the tomato sauce over the capsicums/meatballs serve with mash potatoes and sprinkle some chopped parsley to garnish.

Sauce

In clean

add butter and melt for 3min/100 deg/speed 2. Add the flour and continue to cook 3 min/100 deg 2 mins. Scrape down sides half way and finish cooking. To this add the reserved stock and the passata (you can add a spoonful of sugar if preferred) and cook with MC on for 5 mins/60 deg/ speed 2.

Mashed potato

Prepare as per instructions in The Basic Cookbook TBC.

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Varoma
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Tip

This recipe yields enough for 8 servings, very generous however you can reduce the rice and meat quantities by half, I have fussy eaters that prefer just the meatballs without capsicum, up to your preference. I don't use green capsicum as it is stronger and tends to induce reflux.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.