Method:
Preheat oven to 180°C. To prepare the capsicums, slice the top and scoop out the core, ensuring no seeds are left behind. Add prepared capsicums to an oven dish, placing the lids back on top.
In a frying pan, heat your olive oil. Add the onion and green capsicum, and cook until they become translucent. Add the garlic and cook for a further few minutes until fragrant. Add your beef mince and break apart to cook. Add in oregano, salt, pepper and rice, and mix to combine. Next, add fresh parsley, mint, tinned tomatoes and water or vegetable stock, and mix thoroughly.
Evenly fill your capsicums with the rice mixture and place the capsicum lid back on top to cover. Carefully pour the passata around between the gaps in the capsicums and season with more dried oregano. Place in the oven covered for 60 minutes, and then uncover and cook for a further 30 minutes.
These are healthy and delicious for family dinner, or are great as meal prep for lunches
Note: any capsicum works fantastic with this recipe, however we find that yellow capsicums are beautifully sweet and subtle with this meal.
