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Ingredients

  • 4 large capsicums
  • 2 tbs extra virgin olive oil
  • 1 finely chopped brown onion
  • 2 crushed garlic cloves
  • 300g lean beef mince
  • ½ cup chopped fresh parsley leaves
  • ½ cup fresh mint leaves
  • 400g can chopped tomatoes
  • ½ cup long grain white rice
  • ½ cup cold water
  • Salt and pepper to season

Method

  1. Preheat oven to 160C fan-forced.
  2. Slice capsicum tops and set aside. Scoop out seeds and membrane. Discard. Very carefully, carve a spooky face into the side of the capsicum with a knife.
  3. Heat 1 tbs oil on medium-high. Add 1 finely chopped brown onion and 2 crushed garlic cloves. Cook for 5 minutes or until softened.
  4. Add lean beef mince and cook for 5 minutes or until browned. Add chopped fresh parsley leaves, mint leaves, and a can of chopped tomatoes.
  5. Add long grain white rice and cold water, and season with salt and pepper.
  6. Reduce to a low heat and simmer for 5 minutes or until sauce starts to thicken.
  7. Divide mixture evenly between capsicums and drizzle with extra virgin olive oil.
  8. Bake for 45 minutes or until softened. Serve and enjoy!