Stuffed Capsicums
Serves
6
Difficulty
Easy
The Werribee Football Club and Invicta Performance Athlete Wellness Hub present their healthy stuffed capsicum recipe.
Ingredients
Stuffed Capsicum
1/2 cup uncooked basmati rice or
1x250g packet microwave rice.
2 tbsp. extra-virgin olive oil, plus more
for drizzling
1 medium onion, chopped
2 tbsp. tomato paste
3 cloves garlic, minced
500g lean beef mince
400g can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 capsicums, tops and cores removed
1 cup shredded low fat cheddar cheese
1x250g packet microwave rice.
2 tbsp. extra-virgin olive oil, plus more
for drizzling
1 medium onion, chopped
2 tbsp. tomato paste
3 cloves garlic, minced
500g lean beef mince
400g can diced tomatoes
1 1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
6 capsicums, tops and cores removed
1 cup shredded low fat cheddar cheese
Method
1
Preheat oven to 200°C. In a small saucepan, prepare rice according to package instructions or microwave for 90 secs.
2
In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes.
Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink
(approx. 6 minutes). Drain fat.
3
Return beef mixture to skillet, then stir in cooked rice and diced tomatoes.
Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
4
Place capsicums cut side-up in a 9"-x-13" baking dish and drizzle with oil.
Spoon beef mixture into each pepper and top with cheddar cheese, then cover baking dish with foil.
5
Bake until capsicums are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. Enjoy!
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