CORE Stuffed Capsicums

Capsicums filled with rice, beef, tomatoes and Italian herbs.
Great served hot or cold.

Vegetarian option
Instead of beef mince, use: finely chopped mushrooms, eggplant or zucchini and grated carrot lightly sauteed with onion and garlic. You may wish to add a few capers or olives.

Serves: 4

Difficulty: Easy

Ingredients:

• 4 red capsicums.
  They need to be round, about the size of a softball or grapefruit with a flat bottom so they will sit reasonably flat.
  (Alternatively, use long red capsicums and cut in half top to bottom to make "boats". You may wish to cover the rice mix with alfoil so it doesn't dry out)
• 2 /3 c dry basmati rice
• 200g premium beef mince
• 1/2 large onion, chopped
• 1 tsp crushed garlic
• 3 TB tomato paste
• 2 tsp olive oil
• 1 TB chopped fresh basil or 2 tsp dry basil or Italian herbs

Method:
Add rice and 2/3 c water to microwave container with lid (one that lets steam vent)
Microwave for approx 9 minutes. Most of the water should be absorbed, and the rice should be chewy not crunchy.
Heat frypan, add oil, mince, onion, garlic. Cook until brown.
Add the mince to the warm rice, with tomato paste and herbs.
Cut the top off capsicums, about 1 cm from top (pair capsicum lids with their bottoms)
Spoon the rice mix into the capsicum "cups", compact with the back of spoon and put lid back on, lining up ribs if possible.
Bake in moderate oven until capsicum begins to brown and "wilt".

Not on Core? This recipe is approx 12 points (3 per capsicum)