Stuffed capsicums not only look colourful on a platter, but are a great way to increase your vegie intake. With the addition of beef mince, this recipe keeps costs per serving low, making it a great lunch to pack for work or a quick and easy mid-week dinner.
Recipe courtesy of IGA
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Ingredients
Method
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.
Cook’s notes
- Add extra veggies to the mince, such as diced celery, garlic and parsley and before baking sprinkled with a little Parmesan cheese.
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