This is a great recipe because the mince can be used for a range of different dishes and it freezes really well. When I am making the mince I always cook double and pop the rest in the freezer so that I know I can make spag bol, mince on toast or these stuffed capsicums. Perfect for a busy mid week meal with 4 serves of veggies each!
300g 5 star beef mince
1 large onion finely diced
2 cloves garlic crushed
1 teaspoon of mixed herbs and chilli (optional)
2 large grated carrots
2 grated zucchini
1 tin kidney beans
1 can chopped tomatoes
1 tablespoon tomato paste
Salt to taste
Heat a large frypan and add olive oil to cook the onions until translucent. Add the mince and garlic. Cook until the mince is browned
Add carrots, zucchini and kidney beans and cook for a few minutes
Add in tinned tomatoes and tomato paste and mix well. Cook for about 10 minutes or until the tomatoes thicken up. Stir regularly. Add salt to taste.
Meanwhile, preheat the oven to 180 degrees Celsius.
Cut a small cheek off each capsicum and remove the seeds.
Once the mince is cooked spoon into the prepared capsicums. Top with cheese and cook in the oven until the cheese is melted and slightly browned.
I served mine with spiced cous cous but you could choose any grain you like to have on the side or have them just by themselves.