- Step 1
Preheat oven 180C/160C fan-forced. Slice tops from each capsicum. Reserve tops. Scoop out seeds and membrane. Discard. Stand capsicums in a baking paper-lined roasting pan (see note).
- Step 2
Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add herbs, tomato, rice and 1/2 cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
- Step 3
Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.
- Step 4
Serve capsicums with salad leaves.
If capsicums don’t stand flat in the pan, cut a thin slice from the base of each capsicum (being careful not to make holes in the bases).
Make it vego! Replace mince with a 400g can lentils, drained and rinsed. Add to mixture at the end of step 2
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.