Stuffed Capsicum With Bolognese
Cooking: 40 minutes
- 2 red capsicum
- 2 yellow capsicum
- 1 tbs olive oil
- 1 onion, chopped
- 1 large carrot, grated
- 300g beef mince
- 500g jar bolognese sauce
- 400g can diced tomatoes
- 1/3 cup grated parmesan
- Parsley and salad, to serve
- Preheat oven to 200C. Cut capsicums in half lengthwise and remove seeds and membrane. Place on a baking tray, cut side up and bake for 20 minutes.
- Meanwhile, heat oil in a deep frying pan. Add onion and carrot and cook over medium heat for 5 minutes until soft.
- Add mince and cook over high heat until well-browned. Reduce heat to medium, stir in bolognese sauce and tomatoes and simmer for 15 minutes until the sauce has thickened.
- Remove capsicum from oven and carefully fill with mince mixture. Sprinkle with parmesan and return to oven for a further 10 minutes.
- Garnish with parsley and serve with a salad.
Source: Woolworths Taste magazine, July 2017.
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