Spicy capsicum bowls with brown rice
(at time of publication)
- 4 capsicums
- spray oil
- 400g beef mince
- 2 carrots, grated
- ½ cup celery, thinly sliced
- 3 tablespoons tomato paste
- 400g kidney beans, drained
- ½ cup water
- ½ teaspoon ground chilli powder (optional)
- ½ cup grated reduced-fat cheese
- 2 cups cooked brown rice
1 Preheat oven to 180°C. Line an oven tray with baking paper. Cut capsicums in half lengthways and discard the seeds.
2 Heat a large frying pan over medium heat. When hot, spray with oil and cook mince for 4-5 minutes until browned and cooked through. Remove from pan and set aside.
3 Add carrots and celery to pan and cook for 3-4 minutes until softened. Add tomato paste, beans, mince, water and chilli (if using) and simmer for 5 minutes until thickened.
4 Divide mince mixture between capsicum halves and bake for 20 minutes until capsicum has softened. Sprinkle with cheese and bake for another 3-4 minutes until cheese has melted.
5 Serve with steamed rice on the side.
Make it gluten free: Check chilli powder and tomato paste are gluten free.
Freeze any leftover mince for a quick dinner at another time.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 11g
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