4 large red capsicums 1/4 cup olive oil 1 large brown onion, finely chopped 2 garlic cloves, crushed 300g beef mince 1 tablespoon dried oregano 1/2 cup fresh flat-leaf parsley, roughly chopped 1/2 cup fresh mint, roughly chopped 400g can chopped tomatoes 1/2 cup white rice Salt Mixed salad leaves, to serve
Preheat oven to 180C. Slice the tops off each capsicum, reserve the tops as you’ll need them later. Scoop out the seeds and membrane and discard. Stand the capsicums up-right in a baking tray lined with baking paper. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes until softened. Add the garlic and cook for a further 1 minute until fragrant. Add th mince to the pan and cook, stirring with a wooden spoon to break up the mince, for 5 minutes until browned. Add the herbs, tomato, rice and 1/2 cup cold water. Season with salt and pepper, bring to a simmer then reduce the heat to low. Simmer for 5 minutes until the sauce starts to thicken then remove from the heat. Divide the mince mixture evenly between the capsicums. Place the tops back on of each stuffed capsicum, drizzle with the remaining olive oil and bake for 45 minutes or until the capsicums have softened and skins have started to darken. Serve the capsicums with mixed salad leaves.