Gluten Free · Main Meals · Recipes · Starters

Stuffed Capsicum (Pepper)

Stuffed Capsicum (PEPPER)

This is an easy dish that will satisfy any hunger. The slighty spiced mince lifts the warm and gooey mixture, while the low-fat cream cheese makes it feel very naughty while being easy on the hips. I have used some rice in this recipe, if you are being really strict feel free to leave it out, just add less water to the mix.

Equipment required

A medium deep base saucepan with lid
A non-stick baking tray large enough to fit 4 capsicums

Shopping list for 4 people, 2 if you are really hungry!

4 medium/large capsicum
500g beef (you could use any type of mince, including quorn)
½ cup rice
1 beef stock cube (adjust to vege or chicken accordingly)
1 large carrot
1 medium onion
1 stalk celery
2 cloves garlic
1 tsp dried oregano, cumin, paprika
1/2 tsp cayenne pepper
3 cups water
1 tbsp olive oil
2 tbsp of low-fat cream cheese
Sprinkling of any hard grated cheese if desired
Fresh parsley to garnish if desired

Method to the madness

Pre heat the oven to 180 degrees celsius

Add olive oil to the pan and heat to a high temp, brown the beef in batches and remove from pan

Turn the pan to a medium heat after the beef has been removed

In a processor blitz the onion, celery, garlic and carrot (by hand a fine dice)

Add the vege mixture to the pan and soften for 2 minutes

Add the spices to the vege mixture and cook for a further minute

Return the beef to the pan, add the stock cube and 3 cups of water

Add half a cup of rice, turn the pan to a high temp and bring to boil, boil for 6 minutes then turn to the lowest setting cover with a lid and leave for 12 minutes

Ensure that there is no liquid in the mixture, if there is turn the heat up on the pan with the lid off to evaporate

Take the pan off the heat, add the cream cheese and mix through

Prepare 4 capsicums by slicing them in half, from top to bottom, remove the core and all seeds

Put the hot mixture in the capsicums, you can top with any hard grated cheese here if desired, cover with foil and bake for 20-25 minutes or until tender. If you have used extra cheese remove the foil, turn the oven to 200 degrees celsius until nicely golden. Chop the fresh parsley and sprinkle over to garnish.

Serve with your favourite side, ENJOY!


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