4 red capsicums, heads cut 2cm from the top and set aside, seeds removed and cleaned
1Tbsp Spiral Foods Organic Extra Virgin Olive Oil
½ onion chopped finely
¼ carrot, chopped finely
½C white rice (middle grain or long grain), washed and rinsed
3C vegetable stock or beef stock ( 1C for rice and the rest is for sauce)
1 Jar Riverina Grove Tomato and Basil Pasta Sauce (½C for rice filling and the rest for sauce)
250g beef mince
¼C pine nuts (or sunflower seeds)
2-3tbsp Riverina Grove Tomato Relish
½Tbsp dried mixed herb
In a pot of boiling water, cook capsicum for a few minutes to soften (helps to stand). Drain, set aside.
Heat oil in a frying pan, add the crushed garlic, onion and beef mince , stirring until cooked through.
Stir the rice in and add 1C hot stock and ½C pasta sauce. Cook on medium high heat. Bring to a boil.
Turn the heat down to low and simmer with lid for about 10-15 minutes until the rice absorbs the stock and becomes tender. Add pine nuts (or sunflower seeds) and fluff gently.
Preheat the oven to 200 degrees. Stuff the capsicum with the rice mixture, and cover with the top of the capsicum. Place them in a baking dish big enough to fit 4 capsicums tightly.
Blend the pasta sauce, tomato relish and the rest of the stock. Pour into the baking dish and bake for about 30-40 minutes. Cover the top with tin foil to prevent it from burning. When it starts to brown, spoon the sauce over the capsicum occasionally while baking.
Serve and enjoy!