This is Heidi’s favourite recipe as a child, she would always ask for it every birthday dinner, and she loved it so much she would eat the leftovers for breakfast. Apparently, nothing has changed, if she makes it now, she always makes extra so she can eat it for breakfast the next day.
Ingredients: (Mince)
- Capsicums (about 6)
- 500g of beef mince
- 1 brown onion, cut small
- 1 clove of garlic, crushed
- 3 carrots, grated
- 2 Zucchini, grated
- 1 cup of mushrooms, cup up small
- gravox – 1 to 2 tbsp mixed with water.
Ingredients: (Cheese Sauce)
- 2 cups of milk or milk alternative, (Almond mylk, soy mylk, oat mylk)
- An extra cup of milk (in a separate cup)
- 3 tbsp cornflour (gluten free)
- 1/2 cup of cheese (cheese alternative – sheep, goat, nutritional yeast flakes – 1/4 cup)
Directions:
- Cut the tops off the Capsicums and clean out any seeds.
- Boil the Capsicums in water for 10 minutes or until slightly soft.
- Separately – Cook the mince, onion, garlic and vegetables in a large frying pan.
- Once mince and vegetables are cooked through – add in the gravox mix and simmer for 10 minutes.
- In another pot – Make the cheese sauce by boiling 2 cups of milk/mylk on the stove.
- On the side, mix 1 cup of milk with cornflour, in a separate cup.
- Once the milk on the stove has boiled, add the milk/cornflour mix into the pot until the sauce thickens.
- Add cheese to the sauce and stir until it has melted.
- Prepare the stuffed capsicums on a tray.
- Add the mince first and then the cheese sauce, finish off with some grated cheese or nutritional yeast flakes (if omitting the dairy) on top
- Put in the oven for 20 minutes or until slightly charred.
This recipe is a bit of a process with multiple steps, however, according to Heidi, it is worth it.
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