At the risk of sounding like a carb-obsesso, I was going to name these “Mince & Cheese Stuffed Capsicums” – almost akin to small, classy pies. I came to my senses when I realised they’re nothing like pies. It’s not that they’re worse – they’re simply on a different culinary tier.
Greasy pastry? A juicy, sweet shell of bell.
Gloopy mince? Tomato and herb scented beef.
That plastic stuff they call cheese? Mozzarella hugging pesto.
So no, I couldn’t even get away with saying they’re inspired by the good old mince & cheese, because these aren’t pies. They’re better.
This recipe can be gluten-free, grain-free, and egg-free.
Serves 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
– 1 Tablespoon olive oil
– 1 brown onion, peeled and finely diced
– 1 teaspoon dried parsley flakes
– 1/2 teaspoon dried marjoram
– 600 grams beef mince
– 1 beef stock cube, crumbled
– freshly ground black pepper, to season
– 1 Tablespoon tomato paste
– 1 x 400 grams can chopped tomatoes
– 4 large (or 6 small) red capsicums
– 4 Tablespoons pesto
– 4 heaped Tablespoons grated mozzarella
– salad of choice, to serve
Method:
1. Preheat your oven to 180 degrees Celsius fan bake (or 200 degrees standard bake). Heat the olive oil in a frying pan, then add the garlic and onion and fry until golden. Add the parsley and marjoram, cooking for another couple of minutes.
2. Tip in the mince and fry, breaking up clumps constantly, until fully browned. Add the stock cube, pepper, tomato paste and chopped tomatoes, and allow to simmer until the liquid is all but fully absorbed.
3. Cut the tops off the capsicums using a small, sharp knife, then remove any seeds and membranes. Arrange in a baking tray and stuff evenly with the mince mixture. Top each with a spoonful of pesto, followed by mozzarella to cover. Bake in the oven for 15 minutes or until the capsicums are tender. Serve with salad, and enjoy! 🙂
looks so good!!!