Healthy Inspirations Recipe of the Week – Stuffed Capsicum

Stuffed Capsicum – Serves 6

1 protein | 2 vegetable


  • Spray oil
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 500g lean beef mince
  • 1 Tbsp soy sauce
  • 4 Tbsp Worcestershire sauce
  • 1 tsp Italian herbs
  • Salt and pepper
  • 2 (400g) cans diced tomatoes
  • 2 Tbsp tomato paste
  • 6 capsicums


  1. Preheat oven to 180° C.  Heat a fry pan over moderate heat and spray with oil.   Add the onion and garlic and fry until the onion is soft.
  2. Add the mince and brown, stirring regularly to prevent sticking or burning.
  3. Add the sauces and herbs and season with salt and pepper to taste.  Mix well.
  4. Reduce the heat and add the tomatoes and cook for 10 minutes.  Taste and add more Worcestershire sauce, herbs or salt and pepper if needed.  Add the tomato paste and cook for a further 5 minutes.
  5. Slice the stalk and about 1cm flesh off the capsicums and scoop out the seeds and membranes.  Fill the cavity with the mince mixture, replace the tops and stand the capsicums in a baking dish.  Bake for 20 to 30 minutes.
  6. Serve with a garden salad.

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