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

Method:

• 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!