Greek-Style Stuffed Capsicums

Greek-Style Stuffed Capsicums

Serves: 4

Ingredients:

o   4 x large red/green/yellow capsicum

o   ¼ cup extra virgin olive oil

o   1 x large brown onion, finely chopped

o   2 x garlic cloves, crushed

o   300g lean beef mince

o   1 x tablespoon oregano leaves

o   ½ cup fresh flat-leaf parsley, roughly chopped

o   ½ cup fresh mint leaves, roughly chopped

o   400g can chopped tomatoes

o   ½ cup white long-grain rice OR alternative option of 1.5-2 cups of cauliflower rice

o   Salad leaves, to serve

Method:

1.   Preheat oven 180C/160C fan-forced. Slice tops from each capsicum. Reserve tops. Scoop out seeds and membrane. Discard. Stand capsicums in a baking paper-lined roasting pan.

2.   Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add herbs, tomato, rice and 1/2 cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.

3.   Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.

4.   Serve capsicums with salad leaves.

Did you know?

•  Red capsicums are high in vitamin A, manganese and fibre.

• Yellow capsicums are high in vitamin A, C, B6, potassium and fibre.

• Green capsicums are high in vitamin A, C, E, iron and zinc.

(Recipe adapted from Taste.com)