Capsicums are in season! I made these stuffed capsicums low carb – using cauliflower or broccoli rice instead of normal rice but if you prefer just add in some normal rice.
Stuffed Capsicum (Low Carb)
2 tbsp extra virgin olive oil
3 garlic cloves, chopped
1 large onion, diced
2 carrots, diced
1 head broccoli, grated
450gm premium beef mince
1 bunch parsley
1 small jar or can of organic tomato passata
1 tsp paprika
50g tomato paste
100g feta, chopped into cubes
Salt & pepper
- In a medium fry pan, heat 1 tablespoon of extra virgin oil. Saute the chopped onions, garlic and carrots until golden. Now add the mince and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, paprika and garlic powder. Stir in the canned tomatoes and tomato paste. Leave to simmer for 45 minutes on low. At the 30 minute mark, add in the grated broccoli and mix to combine. Simmer on low for another 15 minutes.
- While the mince is simmering, grill the capsicums in the oven for 10-15 minutes, covered and turning as needed.
- Assemble the capsicums, open-side up in a baking dish filled with ¾ cup broth or water. Fill each of the capsicum with the mince mixture and place cubed feta through each capsicum.
Cover and bake with foil for 20-30 minutes.
- Remove from oven and garnish with parsley and some grated cheese if you wish.