1 tablespoon canola oil

1 onion, finely chopped

500 g lean beef mince

1 teaspoon ground cumin

400 g tin tomatoes in juice

2 tablespoons tomato paste

2 cloves garlic, crushed

1 cup water

1/2 cup long grain rice, washed

1/4 cup chopped parsley salt and freshly ground black pepper

6 large (or 8 medium) capsicums, any colour

Heat oil in a frying pan. Cook onion, mince and cumin for 5 minutes or until meat has browned. Add tomatoes, breaking them up with a wooden spoon. Stir in tomato paste, garlic, water and rice.

Simmer for 20—25 minutes until rice is cooked and sauce is thick. Add parsley. Season with salt and pepper. Cut tops off capsicums to form a lid.

If necessary, shave a little off the base of capsicums so they stand upright. Remove seeds. Spoon filling into capsicums. Place lid on top. Stand in an ovenproof baking dish. Pour in sufficient water to come 1 cm up the sides of the capsicums. Bake at 180 C for 30 minutes until tender.


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