This Week’s Fresh Recipe Idea from Aldi
1/4 cup The Olive Tree Olive Oil
1 large brown onion, finely diced
2 cloves garlic, minced
500g Brannans Butchery Pork and Veal Mince
2 cans Remano Australian Crushed Tomatoes
1 tbsp Stonemill Dried Oregano
1 tsp Stonemill Ground Cinnamon
3/4 cup uncooked Imperial Grain White Rice
500ml Chefs’ Cupboard Liquid Chicken Stock
Preheat oven to 190°C. Heat oil in a large frypan and add onion and garlic. Saute until onions are soft.
Add mince and fry until just browned. Add the crushed tomatoes, oregano and cinnamon. Simmer for 5 minutes. Add the rice and simmer for 15 minutes over a low heat.
Cut the stem end off the capsicum to expose the seeds inside. Remove the seeds and membrane from each capsicum, then place capsicums in a baking dish that will fit all 6.
Fill each capsicum loosely with the meat mixture and replace the capsicum top. Pour the stock into the baking dish so it surrounds the base of each capsicum.
Cover baking dish with foil and bake for 11?2 hours. Check that rice is cooked, if not, return to oven for a further 15 minutes.