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.
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.
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.
Add long grain white rice and cold water, and season with salt and pepper.
Reduce to a low heat and simmer for 5 minutes or until sauce starts to thicken.
Divide mixture evenly between capsicums and drizzle with extra virgin olive oil.
Bake for 45 minutes or until softened. Serve and enjoy!
