Looking for something to serve these delish morsels on, too? Got you covered here.
Recipe courtesy of IGA.
2 large red capsicums, halved and gutted
1 onion, peeled and chopped
500g lean beef mince
1 cup (250mL) pasta sauce
Notes: Add extra veggies to the mince, such as diced celery, garlic and parsley and before baking sprinkled with a little Parmesan cheese. Come 6pm on a mid-week evening transform into Captain Veggie Smuggler, and these stuffed capsicums are the perfect recipe for all the fresh spring veggies.
Heat a little olive oil in large nonstick frying pan, add onion; cook, stirring, until tender.
Add beef and cook, stirring, until browned.
Add pasta sauce, bring to a gentle boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally, season to taste.
Meanwhile, line a baking dish with baking paper. Lay the 4 capsicum halves inside.
Fill each with the mince mixture. Bake, uncovered, for 40 minutes or until capsicums are tender.