Hungarian Stuffed Capsicums

After a delicious Mother's Day dinner, cooked by my lovely husband, of crispy duck breast, roast fennel, potato galette and herbed mushrooms, washed down with a bottle of pinot, it's time to get back to regular eating!

I think I've mentioned before that my dad is Hungarian, so we often will have dishes that reminds me of my childhood. Nothing fancy, just good, tasty comfort food. These stuffed capsicums are one of my favourites.

The soup is tinned tomato, with a mince and rice filling to the capsicums. They are simple, quick and delicious! Top the capsicum with a dollop of natural yogurt or sour cream and a sprinkling of paprika and serve with some fresh bread or toast for mopping up the soup.

On a cold afternoon, the fantastic aroma from simmering the soup is wonderful. It brings back so many happy memories!

Hungarian Stuffed Capsicums

4 small to medium red capsicums

2 tins of tomato soup

500g pork mince

1/4 cup uncooked rice

1 tsp paprika, plus extra for serving

1 small onion, finely chopped

Salt and pepper to taste

Sour cream or natural yoghurt, to serve

Toast or bread, to serve

Cut the stalks from the top of the capsicums using a sharp knife and remove the seeds and membranes.

Wash the capsicums and drain upside down while you prepare the filling.

Combine mince, rice, paprika, onion and salt and pepper in a bowl.

Using your hands, stuff the capsicums 3/4 full with the filling. As the rice cooks, the filling will swell, so you don't want them too full.

Any extra filling can be made into meatballs.

Tip both cans of soup into a large saucepan and then rinse each can with a full can of water. You should have four tins-full of liquid. Stir to combine. 

Add the capsicums and meatballs and simmer gently for about 40 minutes, or until the mince is cooked and the capsicums are tender.

Serve in bowls with a dollop of yogurt or sour cream, a sprinkling of paprika and some fresh bread or toast.

Enjoy!