Capsicums baked with a bolognese style stuffing and a cheesy topping make for a fun family dinner.
At a glance
6 red or green capsicums, halved vertically and core removed
2 tbsp Olitalia Olive Oil
1 cup cooked rice
1 medium onion, finely chopped
2 tbsp tomato paste
3 cloves garlic, minced
500g beef mince
400g can diced tomatoes
1 tsp dried oregano
Sea salt flakes & freshly ground black pepper
1 cup shredded mozzarella cheese
Preheat oven to 200°C. Heat oil in a large skillet, over medium heat. Add the onion and cook until soft. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add the beef mince and cook, breaking up meat with a wooden spoon, until browned all through.
Stir in the cooked rice and diced tomatoes. Season with oregano, salt, and pepper and simmer for about 5 minutes or until the liquid has reduced slightly.
Place the capsicums in a baking dish, cut side up and brush lightly with a little extra olive oil.
Spoon the beef mixture into each capsicum and sprinkle the mozzarella evenly over the top. Cover the baking dish with foil, place the dish in the oven and bake for 35 minutes.
Remove the foil and continue to bake for another 10 minutes, until cheese is slightly browned and bubbly.