Roasted Capsicums With Rice and Meat Stuffing 2

Roasted Capsicums with Rice and Meat Stuffing
The dish I am making is roasted capsicums with rice and meat stuffing, with easy preparation, healthy ingredients and a yummy outcome it a definite yes. In this document I will begin making my own recipes, first I will compare recipes that have already been made and from the differences I will base my own recipe on.
Different presentations:
Recipe 1: Roasted Capsicums with beef, rice and pine nut stuffing
http://www.glnc.org.au/recipes/wholegrain-recipes/beefy-rice-stuffed-capsicum/ Ingredients: 4 large red or yellow capsicums 250g lean minced beef 2 cloves garlic, chopped 2 zucchinis, grated 2 carrots, grated 500ml Campbells Real Stock Salt Reduced Beef 2 tbsp. flour 1 tsp chopped rosemary leaves 500g Sunrice quick cook brown rice 2 tbsp. toasted pinenuts
Method: 1. Preheat oven to 200 C. 2. Cut each capsicum lengthways and remove the seeds, keeping the stem intact. Place the capsicum in a baking dish. 3. Heat a large non-stick frying pan and cook the beef until well browned. Add the zucchini, carrot, stock, flour, rosemary, rice, and nuts and bring to the boil. 4. Spoon mince mixture into capsicums, pour 1 cm water in the base of the dish then cover with foil. Bake for 30 minutes or until the capsicums are tender.
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Recipe 2: Roasted capsicums with beef mince, rice and tomato puree stuffing
http://allrecipes.com.au/recipe/22777/beef-stuffed-capsicum.aspx Ingredients 500g beef mince 35g taco seasoning mix 3/4 cup water 2 teaspoons chilli powder 1/2 cup cooked rice 1/4 teaspoon salt 1/4 teaspoon garlic salt 1/8 teaspoon ground black pepper 500g tomato puree, divided 3 large red capsicums 6 (2cm) cubes Colby Cheese
Method 1. Preheat oven to 180 degrees C. Grease an oblong baking dish. 2. Place the beef mince into a frying pan over medium heat then brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chilli powder, cooked rice, salt, garlic salt, black pepper and half the tomato puree; mix until thoroughly combined. Bring to a boil, reduce heat to low and simmer 20 minutes. 3. Meanwhile, cut the capsicums in half lengthwise then remove stems, membranes, cores and seeds. Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Cover then bring the water to a boil over high heat. Place the capsicums into the steamer insert, cover the saucepan then steam until just tender, 3 to 5 minutes. 4. Place the steamed capsicums into the prepared baking dish then fill lightly with the meat filling. Press 1 cube of Colby cheese into the centre of the filling in each capsicum then spoon the tomato puree over the capsicums. Cover the dish with aluminium foil. 5. Bake in the preheated oven until the capsicums are tender and the filling is hot, 25 to 30 minutes.
Recipe 3: Roasted peppers with rice and meat stuffing

http://www.cookstr.com/recipes/bell-peppers-stuffed-with-meat-and-rice Ingredients cup olive oil 1 large yellow onion, finely chopped 2 cloves garlic, minced cup finely chopped celery 1 pound ground beef or lamb, or a combination of beef and lamb One 28-ounce can tomatoes with juice (or one 6-ounce can tomato paste mixed with cup water) 2 tablespoons finely chopped fresh mint (optional) 1 tablespoon finely chopped fresh oregano 1 teaspoon ground cinnamon teaspoon kosher salt teaspoon freshly ground black pepper 1 cup uncooked long-grain white rice 6 medium sweet bell peppers Method 1. Preheat the oven to 350F. 2. In a large saut pan, heat the olive oil over medium-high heat. Add the onion, garlic, and celery and cook until the onion is soft and clear, 3 to 4 minutes. Add the ground meat and brown lightly. Skim the excess fat. Dice the tomatoes and add both the tomatoes and their juice (or tomato paste and water) to the meat. Add the herbs, cinnamon, salt, and pepper and simmer for 5 minutes. Taste and adjust the seasoning. Add the rice and simmer until almost all the liquid has been absorbed, 10 to 15 minutes. 3. While the rice and meat mixture is simmering, slice off enough of the stem end of each bell pepper to expose the whole cavity. Reserve the tops. Remove the seeds and ribs from the pepper cavities and rinse with water. Use a spoon to fill each pepper loosely with the meat mixture, leaving room for the filling to expand. Replace the tops. Place the stuffed peppers in a 9-by-13-inch baking dish and pour in water to a depth of about inch. Bake, basting every 15 minutes, until the rice in the filling is tender, about 1 hour. (Add more water if the dish becomes dry, and cover the peppers with aluminium foil if they begin to turn brown.) Serve immediately.
Comparison between the dishes:
Recipe 1
Red Capsicums 250g beef mince 2 cloves of garlic 2 zucchinis grated 2 carrots grated
Recipe 2
Red Capsicum 500g beef mince teaspoon garlic salt
Recipe 3
Peppers 1 pound of lamb or beef 2 cloves of garlic
Tomato puree
Tomato juice celery
1 tablespoon of chopped rosemary leaves 35g taco seasoning
2 tablespoon of roasted pine nuts 500ml of Campbells real stockbeef 2tablespoons of flour Rice (any) 500 of sunrice-quick cook brown rice Water Chilli Powder Long grain white rice
teaspoon salt teaspoon of ground pepper 1/8 teaspoon of ground pepper 6 (2cm) cubes Colby Cheese
teaspoon kosher salt
1 teaspoon ground cinnamon 1 tablespoon finely chopped fresh oregano 2 tablespoons finely chopped fresh mint (optional) cup of olive oil
Evaluation The outcomes from the following table have allowed me to conclude that the most common ingredients are: Capsicums Beef mince Rice Garlic Tomato puree/juice Oil Extra ingredients that I would like to include are: Parsley Salt and pepper I cannot include: Peanuts: Due to allergies and part my limitation Chilli: Due to other people not liking spice
My recipe: Attempt number 1 Red Capsicum Beef mince Rice Parsley Its a bright and nice vegetable and is sweeter than green capsicum All the other recipes included this It is a nice filler and its included in all the recipes A nice strong taste to bring
Garlic Salt and pepper Tomato puree Oil

Ingredients 2 red capsicums 200 g of beef mince
everything together For some flavour and scent in the dish Needed for seasoning For acidity and flavour in the rice and meat To fry the ingredients together
200 g of rice (white and brown rice) brown for a healthier choice parsley 4 garlic cloves a pinch of salt and pepper 200g of tomato puree 1 Tbsp. of oil Method 1. Preheat oven to 50 2. Clean capsicum and cut top off, then enter into oven for 5 minutes 3. Wash rice until the starch is clean(floating rice is not good therefore to be disposed of) 4. Cook rice in pot with water and tomato puree, when cooked put aside 5. Put a table spoon of oil in the pan 6. Crush garlic in the pan, on top of the oil and fry until golden brown 7. Season with salt and pepper for your taste 8. Mix rice and beef together 9. Put them inside the prepared capsicums 10. Sprinkle parsley on top 11. Close the capsicum with the top half, cover with foil 12. Bake in the oven for 20 minutes
Ingredients Amount 2 200g 200g Amount Ingredients Red capsicum Beef mince Rice(brown and white) Parsley Amount Ingredients
wanted 4 Pinch 200g 1tablespoon Garlic cloves Salt and pepper Tomato puree Oil
Resources Equipment List (Gathering Ingredients) Item Tray spoon To put equipment on top of To spoon ingredients out Use
Resources Equipment List (Preparation) Item Foil Wooden spoon Knife Spoon Pan Scrap bowl Bowl scraper Oven proof bowl/ casserole Garlic crusher Use To cover the capsicums when roasting To stir the meat, rice , garlic etc. To cut the top of the capsicum To scoop the mixture into the capsicum To fry the ingredients in For any scraps left on the table or from the food For cleaning the excess ingredients in a plate or bowl For the capsicums to roast in
To crush garlic
Time Plan Time 0-2 minutes 2-7 minutes Action Collect equipment such as: wooden spoon, pan, aluminium foil etc. Cut the capsicum and roast in oven for a few minutes only then take out
7-15minutes 15-20 minutes
Put oil, garlic in the pan until golden, the add meat until brown Add rice into the pan mixture, turn off the heat and spoon the mixture in to the prepared capsicums Sprinkle parsley on top and close the capsicum with its top half When the capsicum is cooking, try to wash as much equipment as you can Take the capsicums out and let it cool for 5 minutes Put capsicums in the container Clean up
20-20 minutes 20-40 minutes
40-45 minutes 45-46minutes 46-60 minutes

Roasted Capsicums With Rice and Meat Stuffing 2

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Roasted Capsicums With Rice and Meat Stuffing 2

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Roasted Capsicums with Rice and Meat Stuffing

Recipe 3: Roasted peppers with rice and meat stuffing

Comparison between the dishes:

Tomato juice celery

1 tablespoon of chopped rosemary leaves 35g taco seasoning

teaspoon kosher salt

Garlic Salt and pepper Tomato puree Oil

7-15minutes 15-20 minutes

20-20 minutes 20-40 minutes

40-45 minutes 45-46minutes 46-60 minutes

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