Shiraz Malbec + Stuffed Capsicum & Tomato

Step 1

Sauté the chopped onion in olive oil until golden then add minced garlic until fragrant. Caramelise with a glass of Shiraz Malbec.

Step 2

Brown the minced beef (or veggie substitute with mushrooms and olives). Mix in the tomato puree, salt, pepper, and desired herbs.

Step 3

Stir in basmati rice, boiling water, and season. Cook for 6-8 minutes on medium-high heat.

Step 4

Cut and save the tops of the tomatoes and capsicums. Scoop out tomato pulp and set aside. Remove capsicum seeds.

Step 5

Coat tomato insides with sugar to reduce acidity. Stuff tomatoes and capsicums with the beef filling, leaving ¼ space at top for rice expansion. Cover filled veggies with their tops and place in a baking dish.

Step 6

Combine a dash of olive oil, dried oregano, salt, and pepper with the remaining tomato puree and pour this mixture over the veggies.

Step 7

Cover dish tightly with foil and bake at 200°C for an hour. Remove foil, increase to 220 °C, and bake for 30 more minutes or until veggies are wrinkly and slightly charred on top.

Step 8

Serve with a glass of Shiraz Malbec. Enjoy!