Stuffed Capsicum

Prep Time: 10 mins Cook Time: 2 hrs

INGREDIENTS

1/4 cup Olive Oil
1 large brown onion, finely diced
2 cloves garlic, minced
500g Beef Mince
2 cans Crushed Tomatoes
1 tbsp Dried Oregano
1 tsp Ground Cinnamon
3/4 cup uncooked White Rice
6 capsicums
500ml Liquid Chicken Stock

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DIRECTIONS

STEP 1: Preheat oven to 190°C.

STEP 2: Heat oil in a large frypan and add onion and garlic. Saute until onions are soft.

STEP 3: Add mince and fry until just browned.

STEP 4: Add the crushed tomatoes, oregano and cinnamon. Simmer for 5 minutes.

STEP 5: Add the rice and simmer for 15 minutes over a low heat.

STEP 6: Cut the stem end off the capsicum to expose the seeds inside. Remove the seeds and membrane from each capsicum, then place capsicums in a baking dish that will fit all 6.

STEP 7: Fill each capsicum loosely with the meat mixture and replace the capsicum top.

STEP 8: Pour the stock into the baking dish so it surrounds the base of each capsicum.

STEP 9: Cover baking dish with foil and bake for 11⁄2 hours. Check that rice is cooked, if not, return to oven for a further 15 minutes. Serve immediately.