Beef Stuffed Capsicums
Are you looking to satisfy your taste buds? this is a favourite of ours on a Saturday night.
- 1 capsicum (any colour)
- 100 grams of lean beef mince
- 1/2 cans of low sodium chopped tomatoes, no sugar added
- ¼ red onion
- 2-3 chopped mushrooms
- ½ teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 Tbsp. veggie or beef stock
- Preheat oven to 180 degrees
- Slice the tops off your capsicum and remove the cores. Keep the top
- Place your capsicum halves in a baking dish (preferably one with a lid – but don’t panic if you don’t have one). Make sure the dish is small enough to fit them snugly so they sit upright
- Pour 1/2 cans of tomatoes into the bottom of the tray so your capsicum have some moisture to bake in.
- Dice the top of the capsicum up, and the onion and mushrooms.
- Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
- Put your veggies into a large mixing bowl and set aside.
- Using the same pan you cooked your veggies in, cook your mince in the stock
- Add your onion and garlic powder
- In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
- Return the entire mixture to the mixing bowl. Add your tomato sauce. Stir well.
- Fill your capsicum with the meat mixture.
- Cover with a lid, or aluminium foil. Bake for approx. 1 hour serve with some sauce poured on top
Are you looking for that something tasty that you and the family can enjoy on the weekend?
One of the first meals we had a crack at making when I bought my wok for the BBQ. It's unreal. I could eat this all day every day. Next time you have a dinner, put this one on the menu so your guests are happy and you stay lean.
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