Stuffed Bell Peppers
Colourful capsicums stuffed with seasoned beef mince, rice, tomato and melted cheese, then baked until tender. A classic, satisfying all-in-one dinner that looks impressive but is easy to make.
Prep
20m
Cook
40m
Diff.
Med
Serves
4
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Ingredients
Peppers, sweet, red, raw
4 large capsicums
Beef, grass-fed, ground, raw
mince
Rice, white, long-grain, regular, raw, enriched
½ cup, cooked
Tomatoes, crushed, canned
½ can
Garlic, raw
2 cloves
Cheese, cheddar
grated
Oil, olive, extra light
1 tablespoon
Cumin (cummin) seed, dried, ground
1 teaspoon
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Instructions
Preheat the oven to 190°C. Cook the rice until just done. Drain and set aside.
Cut the tops off the capsicums and remove the seeds and membranes.
Heat oil in a pan over medium heat. Cook the beef mince for 6–8 minutes until browned.
Add garlic, diced tomatoes, cumin, paprika, salt and pepper. Stir and cook for 3 minutes.
Remove from heat and stir in the cooked rice.
Stand the capsicums in a baking dish. Fill each one firmly with the beef and rice mixture.
Top each capsicum with grated cheese.
Pour a little water into the base of the dish. Cover with foil and bake for 25 minutes.
Remove the foil and bake for a further 10 minutes until the cheese is golden and the capsicums are tender.
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