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Bolognese-stuffed roast capsicums

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted capsicums - top with melted mozzarella cheese. - by Chantal Walsh
  • 08 Feb 2016
Bolognese-stuffed roast capsicums
Cook: 55 Minutes - easy - Serves 4 - gluten-free
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Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted capsicums - top with melted mozzarella cheese.

Ingredients

drizzle of oil

1 large onion, chopped

2 garlic cloves

500 g beef mince

2 x 400 g cans chopped tomatoes

1 tbsp orgeano leaves finely chopped or dried oregano

1 beef stock cube

2 tbsp tomato sauce (ketchup)

4 capsicums (mixed colours are nice)

100 g grated mozzarella or cheddar

small bunch basil, leaves only

Method

  1. Heat oven to 200C fan and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and tomato sauce. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
  2. Meanwhile, halve the capsicums and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
  3. When the mince is cooked, divide it between the softened capsicums. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.
  • Food
  • Meat recipes
Chantal Walsh

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