Spice Road Spices
Artisan Spice Merchants

A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef


Portuguese style baked Capsicum with Pork and Veal Mince, Chorizo, Parmesan and Black Olives


  • 4 x Capsicums, halved and seeded

  • 500g x Pork and Veal mince

  • 2 x Garlic cloves, crushed

  • 1 x Medium brown onion - diced

  • 6 x Heaped teaspoons Spice Road Spices Mediterranean Spice Blend

  • 3 x Tablespoons tomato puree

  • 1 x Teaspoon Sherry Vinegar

  • 1 x Chorizo sausage - about 100 grams. Slice finely.

  • 8 x Black Olives, pitted and halved

  • Parmesan Cheese

  • Olive Oil

  • 1/4 Cup Chicken stock

Important: Sea Salt and Pepper are included in the Mediterranean Spice Blend - Spice Road Spices note


In a wok or heavy based pan add the onion and fry down until soft. Add the chicken stock, crushed garlic and the Spice Road Mediterranean Blend to mix into a paste then add the Pork and Veal mince and gently stir to give a nice colour. Add the tomato puree and sherry vinegar and mix well. Lightly coat the halved capsicums in olive oil and bake in a hot oven for 30 minutes.

In a small pan add small amount olive oil and the Chorizo and fry for a few moments to lightly cook then add to the mince, including the pan juices. Cook the mince mixture for 30 minutes

Now fill the halved capsicums with the mince, top with the parmesan cheese and sprinkle with the black olives. .Return to the oven and bake at 180 degrees for 15 minutes until the parmesan has nicely melted

Serve with plain rice.