Mediterranean Stuffed Capsicums
Tender roasted capsicums filled with a rich beef and tomato mixture, then baked until perfectly tender for an easy and satisfying family meal.
15 minutesPrep Time
1 hourCooking Time
4Servings
Shop Ingredients
Makes 4 servings2 Large Red Capsicums, Halved Lengthways and Seeds Removed (or Yellow, Orange or Green Capsicums)
1 Tablespoon Olive Oil
1 Medium Brown Onion, Finely Diced (or White Onion)
500g Lean Beef Mince (or Pork Mince, Lamb Mince, Chicken Mince or Turkey Mince)
250ml Pasta Sauce (or Passata, Tomato Basil Pasta Sauce or Crushed Tomatoes)
1 Teaspoon Dried Oregano (Optional)
1 Teaspoon Dried Basil (Optional)
Salt, To Taste
Ground Black Pepper, To Taste
½ Cup Grated Mozzarella or Tasty Cheese (Optional, for Topping)
Fresh Parsley, Chopped, To Serve (Optional)
Directions
- Preheat the oven to 180°C (160°C fan-forced).
- Lightly grease a baking dish large enough to fit the capsicum halves in a single layer.
- Heat the Olive Oil in a large frying pan over medium heat. Add the Onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the Beef Mince and cook for 5–7 minutes, breaking up any lumps with a wooden spoon, until browned and cooked through.
- Stir in the Pasta Sauce, Oregano and Basil, if using. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally. Season to taste with Salt and Freshly Ground Black Pepper.
- Meanwhile, place the Capsicum Halves cut-side up in the prepared baking dish.
- Spoon the mince mixture evenly into each capsicum half, pressing down gently to ensure they are well filled.
- If using cheese, sprinkle evenly over the tops of the filled capsicums.
- Bake uncovered for 35–40 minutes, or until the capsicums are tender and the filling is hot throughout.
- Remove from the oven and allow to rest for 5 minutes before serving.
- Garnish with Fresh Parsley, if desired, and serve immediately with a crisp green salad or steamed vegetables.