Stuffed Capsicum

Yesterday was really tiring as I was busy making a cake, after that, I was really exhausted and didn't know what to cook for dinner. After browsing through the fridge, I finally decided to use up all the capsicums in the fridge, since they have been sitting there for quite some time. Hmm, I guess sometimes good things (food) just do not require special reasons to take place huh? HAHA. Anyway, check it out, it's simple and nice.

Ingredients:

2 Capsicum (cut open on top)

2 cloves Garlic (fine chopped)

1/2 Carrot (grated)

1/2 Red Onion (diced)

50g Woody Fungus (soaked and finely sliced)

50g Shreded Cheese

150g Diced Tomatoes

200g Tuna Flakes

1 tbsp Dried Basil

1 tbsp Oregano

2 tbsp Olive Oil

3 small Potatoes (or 1 large one)

Salt, Pepper, Sugar, Five Spices powder to taste

Crushed Dried Chili for garnishing

Method:

1. Cook the potato(es) in water until soft and tender. Mash and season with a pinch of five spice powder, salt and pepper.

2. Heat olive oil in a pan, stir in diced onion, chopped garlic and woody fungus, caramelize with a pinch of sugar. Add in tuna flakes, followed by diced tomatoes. Add dried basil and other seasoning to taste. Bring to boil.

3. Cut top of capsicum, remove content and rinse thoroughly with water. Dry the capsicum, rub with some sea salt thoroughly before scooping the ingredients into the center. Top with shredded cheese and oregano.

4. Preheat oven to 200 degrees Celcius, bake stuffed capsicums at 180 degrees Celcius for 15 minutes. Done. Place on top of mashed potato, sprinkle with crushed dry chilli, preferably serve hot.