Spicy capsicum bowls with brown rice
Nutrition Info.(per serve)
400g beef mince
2 carrots, grated
1/2 cup celery, thinly sliced
3 tablespoons tomato paste
400g kidney beans, drained
1/2 cup water
1/2 teaspoon ground chilli powder (optional)
1/2 cup grated reduced-fat cheese
2 cups cooked brown rice
Total fat 12g
Saturated fat 5g
Dietary fibre 11g
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.
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