adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spiced beef pilaf stuffed capsicum
0 Likes
Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Flavorful, diabetes-friendly, gluten-free stuffed red capsicums.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 100g lean beef mince
  • 1 small brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 100.00 gm basmati rice
  • 5.00 gm ground cumin
  • 2.50 gm sweet paprika
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 125.00 ml frozen peas
  • 60g baby spinach
  • 4 red capsicum, halved lengthways
  • 2 tomatoes, finely chopped
  • 1/2 small red onion, finely chopped
  • 20.00 ml fresh mint leaves, finely chopped
  • Mixed salad leaves, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Add the mince and cook for 3 to 4 minutes, using a wooden spoon to break up any lumps until browned.
  • Saute brown onion and garlic until softened. Stir in rice, cumin, and paprika until fragrant. Pour in canned tomatoes and 1 cup water, mixing well. Season to taste, bring to a boil, then cover and simmer on low heat for 15 minutes or until rice is cooked and liquid is absorbed. Add peas in the last 3 minutes of cooking.
  • Preheat your oven to 180C/160C fan-forced. Mix the spinach into the mince, then stuff the capsicums with the mixture. Bake for 45 minutes or until the capsicums are tender.
  • Mix together chopped tomato, red onion, and fresh mint in a small bowl. Season with a pinch of salt and black pepper. Sprinkle the mixture over the capsicum and serve alongside fresh salad leaves.

Similar Recipes