Herb and Rice Stuffed Capsicums
High in fibre, vitamins and protein, these stuffed capsicums are sure to meet all your family’s daily nutritional needs and make for a delicious meal.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
1 medium onion, finely chopped
4 cloves garlic, crushed
1 fresh or dried bay leaf
500g beef mince
140g tomato paste
1 cup beef stock
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried parsley
2 cups cooked brown rice
Salt and pepper, to season
6 medium capsicums
1 cup finely grated parmesan
- Preheat oven to 180°C (350°F).
- Melt butter in a large saucepan over medium heat. Add onion, garlic and bay leaf. Cook, stirring for 3 minutes or until beginning to soften.
- Add beef. Cook, breaking up any large pieces with a wooden spoon, for 5 minutes or until beginning to brown. Stir in tomato paste, stock and dried herbs until well combined. Bring to a gentle simmer. Cook for 5 minutes or until most of the liquid has evaporated.
- Stir in rice and season to taste.
- Cut the top off each capsicum 2cm of the way down. Using a spoon, scoop out and discard the seeds and white pith.
- Place capsicums, cut-side up in a lightly greased baking dish. Fill each capsicum with rice mixture. Sprinkle evenly with parmesan. Place tops of capsicum to the side of the baking dish.
- Roast for 1 hour or until capsicum is tender and tops are browned. Cap each capsicum with their top to serve.
Where possible use organic beef and stock.
Use a variety of coloured capsicums including green, red and yellow.
This recipe is a great way to use up leftover rice. Brown rice works best for this recipe however you can also use white rice instead. Make a big batch of rice at the beginning of the week to use in this recipe and also add to salads and sides.
Serve with Sweet Potato Wedges, hot buttered corn, steamed greens or a fresh green salad.
For added nutritional value, soak your rice overnight before cooking. Soaking rice removes the phytic acid that prevents your body from fully absorbing all the nutrients.