This is a lovely recipe that can be made with left over mince. While growing up, we had mince on more than one occasion and it remains one of my favourite foods today. The aroma of mince being cooked is enough to send me into a frenzy and coupled with capsicum, this is literally to die for. Those who have eaten it will vouch for it. So add it to your list of Absolute Must Recipes To Try!
2 green or yellow capsicums. I used one of each. Wash the capsicums and slice off 1/4 from the top. Reserve the tops to cover the stuffed capsicum. Gently de seed with a sharp knife retaining the shape of the capsicums.
1/2 kg mince; 2 onions, chopped; 2 spring onions, chopped; 3 flakes, garlic, minced; 1 inch ginger, minced; 2 green chillies, minced; few coriander leaves, chopped; salt to taste; 2 tbsp oil for frying; a handful of green peas; 2 slices stale bread, crumbled.
Wash and drain mince. Heat oil and add chopped onion, spring onion, ginger, garlic, corriander leaves and minced chillies. Stir fry on medium heat until onions are golden browm. Add the mince and fry till brown. Add peas and 1/4 cup water and cover and cook 5 minutes. Add salt to taste and the crumbled bread. The bread will soak up all the liquid. Cool. Keep aside while you make the white sauce
White Sauce: 1 whole egg; 1/2 cup chicken stock; 1/2 cup milk; salt & white pepper to taste; salt and pepper to taste; 1 dsp flour; 1 small onion minced.
Heat oil in non stick pan. Fry the minced onions until glazed and transparent. Add flour and stir fry for a minute till crisp. Lower flame and slowly pour in the chicken stock, stirring all the while to avoid lumps. Next add the milk and keep stirring until thick and creamy. Add the whole egg and gently mix. Season with salt & white pepper. Pour the sauce into a pyrex dish.
a Take a few spoonfuls of the mince and stuff it into the hollowed capsicum, to the brim. Top with the sliced off lid. Repeat with second capsicum. Place capsicums in the dish on the white sauce and sprinkle remaining mince around it. Bake at 200 Celcius in a preheated oven for 20 minutes or until done. Serve hot with crusty bread.