Stuffed Paprikas with BACON
I bought some beautiful fresh capsicums from the market last weekend and thought I would make an old dish that I loved growing up.
I have changed a few things over the years because I found the rice would be dry in the middle and I also don't use steak anymore. Just bacon. A good lot of it too :)
When capsicums are in season as they are now, we eat a lot of them. I used green, yellow, orange and red paprikas for my dish. But if you're not a fan of the bitterness of green capsicums, you could just use yellow ones. I find they are the sweetest of them all.
The dish is packed full of Vitamin C for boosting immunity. A great thing being Winter Flu season. Capsicums also have cancer fighting benefits and with both Vitamin A and C - plenty antioxidants.
The fresh herbs and bacon accompany the capsicums beautifully. I just LOVEEE this dish. Luckily the two boys did too.
- 6 capsicums (paprika's) colours of your choice
- 3 cups Arborio rice (risotto rice)
- 1/2 red onion finely diced
- 1 zucchini - peeled and diced into bite sized pieces
- large sprig rosemary - leaves removed
- handful of fresh oregano finely chopped
- 1 cup fresh mint roughly chopped
- 1 cup flat leaf parsley roughly chopped
- 1/2 cup quality Extra Virgin Olive oil
- 2 cups fresh tomatoes roughly diced
- 300 grams good quality bacon - rind removed and roughly diced
- 2 tsp salt and 2 tsp pepper
- 2 tsp sweet paprika (ground)
- 5 cups of Vegetable Stock (or enough so you can cover the paprika's
Start by taking the tops of the capsicums off. Take the white stringy bits out along with the seeds. They should look like empty shells. Set aside.
Mix all ingredients except the vegetable stock in a bowl. Mix with your hands (I use gloves) and mix well for a minute or so.
Stuff each Paprika with the rice mixture.
Using a quality wide pot - I used my large la creuset (non stick would be great) Drizzle some olive oil in the bottom and place each paprika in the dish . Turn your stove top on to a medium heat. Now cover the capsicums with the warm vegetable stock. Bring to a simmer then turn the heat down to the lowest setting and place the lid on. This can now be left to cook slowly for 1 hour.
Check half way to see if it may need some more vegetable stock. Only add in small amounts if you need to.
I leave my stuffed Paprika's for a few hours at least before I serve them. I find the flavour develops and the they just taste better when I do. So this is the perfect dish if you want to make ahead for a dinner party. Or even the day before.
Best served with a simple green rocket salad.. or even on their own.