cooking sketch 1h (COOK TIME: 1h)

cooking sketch Difficult


For the mole sauce:

  • 1 small brown onion
  • 2 cloves garlic (chopped)
  • 1 400 g tin of Mutti Polpa Finely Chopped Tomatoes
  • 1 tbsp Mutti Double Concentrated Tomato Paste
  • 1 x Pasilla chili
  • 1 x red dried chili
  • 2 tbsp ancho chili powder
  • 1 tsp thyme
  • 1 tbsp cumin seeds
  • 1 tsp small cinnamon quill (or 1ground)
  • 4 cloves
  • pinch Aof allspice
  • 1/4 cup peanuts
  • 1/4 cup sultanas
  • 35 g of 70% dark chocolate (chopped finely.)
  • 2 cups chicken stock
  • 3 tbsp of Monini Extra Virgin Olive Oil

For the cashew cream:

  • 1 cup raw cashews (soaked overnight or boiled until soft.)
  • 1/2 cup water (or as needed)
  • 1 tbsp apple cider vinegar

For the capsicums and rice stuffing:

  • 6 capsicums (halved lengthways and pith removed)
  • 1 cup long grain rice
  • 1 tsp cumin seeds
  • 1/4 sunflower seeds or any nut
  • 1/2 tsp Mutti Double Concentrated Tomato Paste
  • Handful of chopped coriander
  • 2 tins of black beans
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Stuffed capsicums with mole sauce: Method

  1. Set your oven to 180C fan forced. If you haven’t soaked your cashews overnight, now’s a good time to cook them in boiling water until soft.
  2. To make the mole: place onion and garlic cloves (skin on) over an open flame until blacked. Peel and slice before putting in a saucepan with oil.
  3. Add thyme, cumin seeds, cinnamon, cloves, allspice, peanuts, the chilies and ancho chili powder to a pan. Fry on low until fragrant and the onion is translucent.
  4. Add your tin of Mutti Polpa, Mutti Tomato Paste, chicken stock and sultanas. Simmer for 20 minutes on a low to medium heat uncovered, stirring occasionally.
  5. In the meantime start on the stuffing: in a rice cooker add rice, cumin and Mutti Double Concentrate, add water to cover and cook until par cooked (this can also be done in a pan)
  6. While you’re waiting you can also put your capsicums over an open flame to char the outside.
  7. Mix the rice, beans, coriander and sunflower seeds together before filling each capsicum. Place a little water in each to prevent the rice from drying out while cooking in the oven.
  8. Place the capsicums in an oven tray with a little water in the bottom and cover with foil. Bake for 35-45mins.
  9. Add the chocolate to the mole until dissolved then blitz until smooth. Now is a good time to adjust seasoning if needed. Set aside.
  10. To make your cashew cream, place cashews into a blender along with vinegar and 1/4cup of water. Start with half and gradually add as you go until you get a thick yoghurt consistency.
  11. To plate, pour mole at the bottom of each bowl, followed by capsicum and a generous dollop of cashew cream.

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