Capsicum makes a sweet, tasty container for all manner of delicious fillings. This simple recipe uses minced beef and Mediterranean flavours due to the seasoning. This is a super easy recipe that could definitely have some more veggies added to it. I usually like to grate some carrot and add some zucchini and/or eggplant to up the veggie count.
Ingredients
3-4 capsicums 1 tbsp. olive oil Medium onion, chopped ½ capsicum, chopped I-2 cloves crushed garlic 350g minced beef 400g tinned crushed tomatoes 2 tbsp. tomato paste 2 tsp. Gourmet Blend Mediterranean Stir-in Seasoning ½ cup of rice 1 Massel beef stock cube 400ml of water
Jar of Passata or Pasta sauce or alternatively use a homemade tomato based sauce. Shaved Parmesan cheese
Method
Heat olive oil in pan and add onion, capsicum and garlic to soften. Add mince and brown. Add veggies and stir, softening slightly. Add tomato paste, stir through and then add seasoning, tinned tomatoes, stock cube, water and rice. Stir together and cook over a low-medium heat until rice is cooked and sauce has thickened. Spoon thickened beef sauce into capsicums which have had their tops removed and have been de-seeded. Top with shaved Parmesan and tops of capsicums. Place into ovenproof dish, cover with passata and place into a pre-heated 200°c oven for approx. 50 minutes. Check and baste with passata halfway through cooking time.
Serve with a salad.
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