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Mediterranean Stuffed Capsicums

4.3
(20)
  • 4 Serves
  • 5 minutes
  • 1 hours

The perfect way to sneak more veggies into your meals.

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Ingredients

4 Serves*
2 large red capsicums, cut in half lengthways (membranes and seeds discarded)
1 onion, peeled and chopped
500 g lean beef mince
250 ml pasta sauce
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Heat a little olive oil in large nonstick frying pan, add onion; cook, stirring, until tender.
  2. Add beef and cook, stirring, until browned.
  3. Add pasta sauce, bring to a gentle boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally, season to taste.
  4. Meanwhile, line a baking dish with baking paper. Lay the 4 capsicum halves inside.
  5. Fill each with the mince mixture. Bake, uncovered, for 40 minutes or until capsicums are tender.

Top Tips

Add extra veggies to the mince, such as diced celery, garlic and parsley and before baking sprinkled with a little Parmesan cheese. Come 6pm on a mid-week evening transform into Captain Veggie Smuggler, and these stuffed capsicums are the perfect recipe for all the fresh spring veggies.

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