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Greek-style stuffed capsicums recipe
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Budget-friendly, gluten and dairy-free stuffed capsicum.
Ingredients:
  • 4 large red capsicums
  • 56.88 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 300g 5 Star Extra Lean Beef Mince
  • 20.00 ml oregano leaves
  • 125.00 ml fresh flat-leaf parsley leaves, roughly chopped
  • 125.00 ml fresh mint leaves, roughly chopped
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 100.00 gm white long-grain rice
  • Salad leaves, to serve
  • Salt flakes, to season
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Slice the tops off each capsicum and set them aside. Remove the seeds and membrane, then place the capsicums upright in a roasting pan lined with baking paper.
  • In a large non-stick frying pan over medium-high heat, heat 1 tablespoon oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add mince and brown it while breaking it up with a wooden spoon for about 5 minutes. Stir in herbs, tomato, rice, and 1/2 cup cold water. Season with salt and pepper. Simmer until the sauce thickens, about 5 minutes. Remove from heat.
  • Distribute mince mixture evenly among capsicums. Place reserved tops on each capsicum. Drizzle with remaining oil. Bake for 45 minutes until capsicums are soft and skins darken.
  • Arrange the capsicums on a bed of fresh salad leaves.

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