INGREDIENTS
- 250g Cleaver’s organic extra lean beef mince
- 4 medium red or yellow capsicums
- 1 tablespoon of olive oil
- ½ cup pre cooked brown rice
- 1 small onion, finely chopped
- 1 zucchini, finely chopped
- ¼ cup pine nuts finely chopped
- half a bunch of coriander, finely chopped
- 1 tablespoon Middle Eastern spice mix
- Greek yogurt to serve
METHOD
- Preheat oven to 200°C.
Heat oil in a frying pan over medium heat. Add onions, zucchini, and pine nuts. Cook, stirring, until onions are soft. - Increase heat and add spice mix. Cook, stirring, until fragrant, 1-2 minutes. Add mince. Cook, stirring until meat is browned. Remove from heat. Mix through rice and chopped coriander. Season with salt and pepper to taste. Set aside.
- Cut the tops off the capsicums and remove centres. Place cut side up in a shallow baking dish. Spoon mince mixture into capsicums and then cover with the capsicum tops. Pour a ⅓ a cup of water into the dish. Cover dish with foil and cook for 30 minutes. Remove foil and cook for a further 10 minutes or until capsicum are tender and the tops have begun to brown. Serve with a generous dollop of Greek yogurt
