Beef & Rice Stuffed Capsicums

Ingredients

• 4 large Capsicums, red or yellow, halved lengthways and seeded
• 500g Beef mince
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, crushed
• 1 tsp Smoked paprika
• 250g Cooked rice, 1 microwave pouch or fresh leftover rice
• 1 cup (250ml) Tomato passata
• 80g Cheddar, grated
• Salt and black pepper

You’ll need: Frying pan, Large baking dish

Method

1. 1

   Heat the oven to 200°C (180°C fan). Put the capsicum halves cut side up in a large baking dish.

2. 2

   Heat the oil in a frying pan over medium-high heat. Cook the onion for 3 minutes, adding the garlic for the last minute. Add the mince and cook for 6–8 minutes, breaking it up, until browned with no pink left.

3. 3

   Stir in the paprika, rice, 1/2 cup of the passata, salt and pepper and heat for 2 minutes.

4. 4

   Pour the remaining passata around the capsicums in the dish. Spoon the filling into the capsicum halves, pressing it in.

5. 5

   Cover with foil and bake for 25 minutes. Remove the foil, scatter with the cheese and bake for 10–15 minutes more, until the capsicums are tender and the filling is piping hot in the centre.

6. 6

   Rest for 3 minutes and serve with the tomato from the dish.