Stuffed Capsicum

Serves 4

Ingredients

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)

½Tbsp dried mixed herb

1

In a pot of boiling water, cook capsicum for a few minutes to soften (helps to stand). Drain, set aside.
2

Heat oil in a frying pan, add the crushed garlic, onion and beef mince , stirring until cooked through.
3

Stir the rice in and add 1C hot stock and ½C pasta sauce. Cook on medium high heat. Bring to a boil.
4

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.
5

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.
6

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.
7

Serve and enjoy!