Column: Food for Thought - Louisiana Tex Mex stuffed capsicums

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Column

02-04-2021

If you are pressed for time during the week, prep up a few of these on Sunday and you will have a couple of lunches or dinners in the bag, as they hold up to five days in the fridge once cooked and reheat very well.
Don't be scared to try these; its literally frying some beef mince, adding flavour and rice, cooking it, stuffing them, and then roasting them in the oven. And when you bring them out to the table, they are a real showstopper. For some reason people rarely make these; who knows why? Basically, people will think you are a very skilled cook when the truth is, it's super easy.
Stuffed capsicums were very popular in restaurants in the early 90s because of their wonderful ability to be made in advance and reheated. I must have made thousands of these and you could pretty much guarantee if you were a vegetarian at a decent wedding reception you would have been served a stuffed capsicum.
Just use a plain old long grain rice, because risotto, wild rices and sushi rice will not work. You can, if you are

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