Bored & 2kg of capsicums

Bored?

Cook.

Make Gemista (stuffed capsicums).

2kg red capsicums

1kg pork shoulder or minced pork

3 onions, finely chopped

12 cloves garlic, minced

1 cup EV olive oil (preferably Greek)

1 cup short grain rice (Carolina rice from Greece or Italian Arborio)

1Tblspn ground Greek cinnamon

3 tspn ground cloves

1 tspn ground nutmeg

a big handful of pinenuts

a big handful of sultanas

big handful of fresh parsley, finely chopped

bigger handful of fresh mint, finely chopped

300ml (or so) water

Salt & pepper, to taste

Heat oven to 180C

Filling:

Cut pork shoulder into pieces and throw into the food processor, a few pieces at a time.

Mince to coarse & chunky.

Lazy? Just buy minced pork.

Add ½ cup EV olive oil to deep saucepan.

Add minced pork and brown over high heat.

Add onions, garlic, herbs, spices, pinenuts, sultanas, salt/pepper and rice.

Stir, remove from heat and set aside.

To assemble:

Cut a 1cm lid from the top of the capsicums.

Remove seeds from inside cavity and rinse.

Salt inside.

Assemble in a large baking tray.

Add filling ¾ to the top.

Add lid.

Pour remaining EV olive oil and 300ml water over and around the capsicums.

Cover with baking paper & foil.

Roast until rice is ready and capsicums are soft.

Remove baking paper & foil in the final 10mins till tops are slightly golden.

Eat with feta and more bread to mop up juices from pan.

Assembled & ready for the fill.

Filling on standby.

Filled & ready for the roast.

Where's the feta, Spiro?