Ingredients

The following ingredients have 6 Servings
  • 700 g premium minced beef
  • 1 1/2 cups cooked rice
  • 3 yellow capsicums / bell peppers
  • 3 orange capsicums / bell peppers
  • 1 400g Italian Style chopped tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 1/4 tsp cayenne pepper
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 1 cup Mozzarella cheese, grated
  • handful chopped flat-leaf parsley
  • 1/2 onion, thinly sliced
  • 6 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • oil

Instruction

  • Prepare your capsicums by cutting the tops off and removing the seeds and cores. Thinly slice the bottom part to have a flat surface and poke 4 holes below so juices can go out from the bottom.
  • In a pan add a small amount of oil then sauté garlic and onions.
  • Add the beef and cook until brown in colour.
  • Add the chopped tomatoes, tomato paste, beef stock, cayenne pepper, Parmigiano-Reggiano flat-leaf parsley then stir and cook for 5 minutes until mixed well.
  • Season with salt and freshly ground black pepper.
  • Remove from heat then scoop out mixture into the peppers, place in a deep baking dish then cover tightly with foil then bake for 10 minutes in a 190 C preheated oven
  • Remove the foil cover, generously sprinkle tops with mozzarella cheese then bake about 15 minutes longer or until tops turn golden brown.