Preparation time is 5minutes
Cook time is 40minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 green capsicum
- 2 red capsicum
- 1 large carrot, grated
- 1 onion, chopped
- 2tablespoons parsley (to serve)
- 400grams can diced tomatoes
- 1/3 cup parmesan, grated
- 4 cups salad (to serve)
- 300grams beef mince
- 1tablespoons olive oil
- 500grams bolognese sauce
Nutrition per serving
1630kJ / 390Cal
1630 Kilojoules or 390 Calories
19% of daily energy intake*
Protein
21.2grams
Fat
24.3grams
Carbs
25.8grams
Sugars
21.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make this stuffed capsicum recipe for an easy weeknight dinner. Freeze any extra sauce you may have to make a spaghetti bolognese another night.
Method
Step 1 of 4
Preheat oven to 200°C. Cut capsicums in half lengthwise and remove seeds and membrane. Place on a baking tray, cut-side up and bake for 20 minutes.
Step 2 of 4
Meanwhile, heat oil in a deep frying pan. Add onion and carrot and cook over medium heat for 5 minutes until soft.
Step 3 of 4
Add mince and cook over high heat until well-browned. Reduce heat to medium, stir in bolognese sauce and tomatoes and simmer for 15 minutes until the sauce has thickened.
Step 4 of 4
Remove capsicum from oven and carefully fill with mince mixture. Sprinkle with parmesan and return to oven for a further 10 minutes. Garnish with parsley and serve with a crisp salad.
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