Stuffed capsicums with basmati rice


Stuffed capsicums with basmati rice

Ingredients: (serves 2)

  • 2 large capsicums, top chopped off
  • 1 large portobello mushroom (chopped into small pieces)
  • 350g lean beef mince
  • 1 can diced tomatoes
  • 1 large clove garlic
  • 1 tsp paprika
  • 2 tsp Italian herbs
  • 1 tsp oregano
  • salt, pepper
  • 1/2 cup chicken or beef stock
  • olive oil
  • 1 large cup basmati rice



  • Heat oven to 200’
  • In an oven safe dish place your capsicums with a little bit of olive oil & salt
  • Roast in the oven on 180’ for about 20min or until almost soften
  • Heat 1-2 tbsp of olive oil in a pan to medium heat
  • Place garlic and beef mince in the pan, break up and keep turning
  • Season with salt & pepper
  • Once most of the pink has disappeared add diced tomatoes, spices, mushroom & stock. Simmer on low until most of the liquid has disappeared (20-30min)
  • Stuff your capsicums with the sauce and put back in the oven for another 15min
  • Cook the basmati rice as per instructions in the meantime
  • Enjoy!

Nina Egenberger
Nina Egenberger