Roasted Tuscan beef capsicums

Monday, 26 November 2012 9:23:46 pm Australia/Brisbane

Serves: 4
Preparation time: 40 minutes
Cooking time: 30 minutes


  • 500 g beef mince
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 cup beef stock
  • 400 g can diced tomatoes
  • 2 tsp Tuscan seasoning or dried basil
  • ⅓ cup kalamata olives, pitted, roughly chopped
  • 1 small bunch flat leaf parsley, roughly chopped
  • 4 large capsicums1 cup grated cheddar
  • ½ cup dried breadcrumbs salad and tomato relish to serve


Place beef mince in a bowl and mix in a little oil. Heat a large frypan, ensure it is hot. Crumble in half of the mince.

Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince and then remove.

Add oil to frypan, add onion and garlic, cook until onion is soft. Return mince to frypan and add stock, tomatoes, Tuscan seasoning or basil, olives and parsley.

Bring to the boil, reduce heat and simmer for 30 minutes or until thick.Preheat oven to 200'C. Cut capsicums in half, and remove seeds and membranes as thoroughly as possible.

Brush capsicums lightly with a little oil and fill each with mince mixture.

Place capsicums side-by-side in baking dish, cook uncovered for about 20 minutes or until capsicum skin begins to wrinkle and the filling is hot. Sprinkle with combined cheese and breadcrumbs, cook a further 10 minutes. Serve with salad and relish.


Use red, green and yellow capsicums for a colourful dish.Recipe courtesy of Jackeroo "the free range farmer"

Posted in Beef Vegetables By Noel Gurney

Avocado Dip

Monday, 22 March 2010 12:00:05 pm Australia/Brisbane

Combine mashed avocado with sour cream to taste, add finely chopped red pepper, salt & pepper and Tabasco sauce and serve with corn chips.

Posted in Vegetables By Noel Gurney


Monday, 22 March 2010 11:49:06 am Australia/Brisbane

To serve 4

  • 8 slices of prosciutto
  • 8 roma tomatoes
  • Bag of spinach leaves
  • Shaved parmesan cheese

Slice the roma tomatoes in half, brush with olive oil and grill until skin becomes “crinkly”.

Grill the prosciutto until crisp (be careful, it burns easily!)

Just before serving, combine the spinach leaves and roma tomatoes and top with the prosciutto and shaved parmesan cheese.

Note, if you combine the ingredients too early, the prosciutto will go soft.

Serve with balsamic salad dressing.

Posted in Vegetables By Noel Gurney

Char Grilled Vegetables

Monday, 22 March 2010 11:47:57 am Australia/Brisbane

Baste the vegetables with olive oil and cook on heated bbq plate until browned and tender.

Vegetables could include:

  • Capsicum, quartered
  • Eggplant, sliced
  • Zucchini, sliced
  • Red onions, quartered
  • Carrots, halved, or baby carrots whole
  • Baby beetroot, whole
  • Parsnips, halved
  • Kumera, sliced
  • Pumpkin, sliced
  • Potatoes, sliced


Posted in Vegetables By Noel Gurney

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