Serves: 4

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Ingredients:

4 large red or yellow capsicums

250g lean minced beef

2 cloves garlic, chopped

2 zucchinis, grated

2 carrots, grated

500ml Campbell’s Real Stock – Salt Reduced Beef

2 tbsp flour

1 tsp chopped rosemary leaves

500g Sunrice quick cook brown rice

2 tbsp toasted pinenuts

 
Method:

1. Preheat oven to 200^oC.
2. Cut each capsicum lengthways and remove the seeds, keeping the stem in tact.  Place the capsicum in a baking dish.
3. Heat a large non-stick frying pan and cook the beef until well browned. Add the zucchini, carrot, stock, flour, rosemary, rice, and nuts and bring to the boil.
4. Spoon mince mixture into capsicums, pour 1 cm water in the base of the dish then cover with foil.  Bake for 30 minutes or until the capsicums are tender.

 Note – Stuffed capsicum can be placed in a foil tray, covered and then baked in the barbecue

Nutritional Information per Serve (500g): Energy 1733kJ, Protein 24g, Fat 11g, Saturated Fat 2.5g, Carbohydrate 51g, Fibre 5.5g, Sodium 611mg

Recipe and image kindly provided by Campbell Arnotts, visit their website for more delicious recipes