Ingredients (4 servings)
4 large red capsicums (bell peppers)
¼ cup extra virgin olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
300g lean beef mince
1 tablespoon dried oregano
½ cup fresh flat-leaf parsley leaves, roughly chopped
½ cup fresh mint leaves, roughly chopped
400g can chopped tomatoes
½ cup brown or wild rice
Salad leaves, to serve
Preheat oven 180C/160C fan-forced. Slice tops from each capsicum. Reserve tops. Scoop out seeds and membrane. Discard. Stand capsicums in a baking paper-lined roasting pan.
Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add herbs, tomato, rice and ½ cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.
Serve capsicums with salad leaves.