Stuffed Capsicum and Zucchini (koosa) - Jean

Recipe by Jean Pereira

Ingredients:
6 capsicums
10 zucchini
3 tbsp olive oil

1 tsp cumin seeds

1 onion (finely chopped)
3 tomatoes (chopped)
4 tbsp tomato paste
6-8 cloves garlic (minced)
2 tsp chili flakes or 1 tsp chili powder 

1 tsp all spice powder 
1 Maggi chicken cube

1/2 tsp cumin powder 

1 tsp coriander powder 

1 tsp pepper powder 

1 tsp salt

2 tsp pepper powder

For the stuffing:
1/2 kg mince (preferably not lean)
1 cup long white rice or couscous (uncooked)

8-10 cloves garlic (minced)
2-3 tbsp dried mint

1/2 tsp turmeric powder 
1 tsp paprika powder
1 tsp pepper powder

1/2 tsp cumin powder 

1 tsp coriander powder
1 tsp salt

1 tbsp ghee/butter

Steps:

Prepare the zucchini and capsicum:

1. Cut the tip of the zucchini and carefully remove the core of the zucchini (you can use an apple corer).
2. Cut the top of the capsicum and carefully remove the stem.

The stuffing:

1. In a large mixing bowl, add all the ingredients for the stuffing and mix well.
2. Fill the zucchini and capsicum with the stuffing almost to the top, leaving about 1/4" space at the top.
3. Cover the top with a piece of tomato. 

Assembly and cooking:

1. In a large vessel, heat oil.
2. Add cumin seeds, onion, tomatoes, tomato paste, garlic and chili flakes. Fry for 5 minutes.
3. Add the chicken cube and 1 cup hot water. Cook covered for 5 minutes.
4. Reduce the heat to simmer and add the stuffed zucchini and capsicum. Bring to a boil, then reduce to a simmer and cook covered for 1 hour.
5. ENJOY!

Notes:

• Soak the rice in water for 1-2 hours prior to mixing with the mince.