Stuffed Beef Capsicum

Stuffed Beef Capsicum is what I had for dinner several weeks ago but didn't have the time to update yet again!   Usually at the end of the week I have left overs of unused frozen beef mince, capsicums, carrots and mushrooms and anything that I haven't really used when I buy fresh groceries on the weekend.  In the pantry I would have bits and pieces of shitake mushrooms, clear vermicelli noodles, onions and garlic. 

I could of chopped all of the vegetables up and stir fried it with clear noodles and eaten it that way but I chose to use the capsicums and stuffed it with leftovers.  It looks more pretty that way and surely it tasted great too hehe.  I know that most stuffed capsicum recipes use rice to stuff but I just used lots of clear vermicelli noodles!

I didn't really measure the ingredients (yet again).  I just pretty much worked with what I have :).

Stuffed Beef Capsicum

Ingredients:
* 2 to 3 red or green capsicums
* 300 grams of beef mince
* half pack of vermicelli noodle, soaked and chopped roughly 
* handful of shitake mushrooms, soaked and chopped roughly
* oil
* 3 cloves of garlic chopped
* 1 onion diced
* 1 carrot grated
* 1 egg
* oyster sauce
* soy sauce
* dash of sesame oil
* white pepper and salt to taste

Method:
Firstly, de-seed the capsicums and scoop out the membrane bits and wash.  Set aside.
Preheat oven to about 180 degrees
Mix all the ingredients above until well incorporated.
On a large sized pan, cook the beef mixture halfway (til looks like it is nearly done).
Transfer the beef mixture into the capsicums and drizzle with olive oil.
Bake in a baking tray for about 30 to 40 minutes til done