Ingredients:

  • 4 large, firm Capsicums (Bell Peppers), mixed colours preferred
  • 2 tablespoons Olive Oil (for brushing)
  • 1 teaspoon Sea Salt (for seasoning the shells)
  • 1 tablespoon Olive Oil
  • 1 medium Onion, finely diced
  • 3 cloves Garlic, minced
  • 500 g Lean Ground Beef (Mince)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1 x 400 g Tin of Chopped Tomatoes
  • 120 ml Beef or Vegetable Stock
  • 1 cup Cooked White Rice (long grain or basmati)
  • 1 tablespoon Worcestershire Sauce
  • Salt and Black Pepper, to taste
  • 80 g Mozzarella Cheese, grated
  • 40 g Mature Cheddar Cheese, grated
  • 1 tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 190°C / 375°F / Gas Mark 5.
  2. Prepare Capsicums: Carefully slice the tops off the capsicums (or bell peppers). Scoop out and discard all seeds and white membranes.
  3. Oil and Season: Place the capsicums upright in the baking dish. Brush the insides and outsides lightly with olive oil and sprinkle with salt and pepper.
  4. Initial Bake: Bake the capsicum shells for 15 minutes. This softens them slightly. Remove the dish and set the shells aside.
  5. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  6. Brown the Mince: Increase the heat to medium-high. Add the ground beef and break it up with a wooden spoon. Cook until fully browned, draining off any excess fat.
  7. Season and Simmer: Stir in the dried oregano, basil, and red pepper flakes (if using). Add the tinned chopped tomatoes, beef stock, and Worcestershire sauce. Bring the mixture to a gentle simmer.
  8. Add Rice: Stir in the pre-cooked rice. Season generously with salt and black pepper. Allow the mixture to simmer for 5–7 minutes, uncovered, until the sauce has thickened significantly and the filling is moist but not runny.
  9. Combine Cheese: Mix the grated mozzarella and cheddar cheese together in a small bowl.
  10. Stuff the Shells: Place the pre-baked capsicums back into the baking dish. Carefully spoon the meat and rice filling into each shell, pressing down gently. Leave about 1 cm of space at the top.
  11. Add Topping: Sprinkle the cheese mixture generously over the top of the filling in each capsicum.
  12. Final Bake: Return the baking dish to the oven. Bake for 18–20 minutes, or until the capsicum walls are fully tender and the cheese topping is golden brown and bubbling.
  13. Serve: Remove from the oven, garnish with fresh chopped parsley, and allow to cool slightly for 5 minutes before serving.