Stuffed Capsicums
Ingredients
- 4-6 large capsicum
- 500 gm beef prime grass fed or organic
- 1 can kidney beans BPA free
- 3 cloves garlic
- 1 leek finely chopped
- 1 red onion diced
- 2-3 sprigs thyme
- shitake mushrooms chopped
- 2-3 baby carrots finely diced
- 1 stick celery finely chopped
- ⅓ jar tomato paste organic
- cracked pepper to taste
- smoked paprika KEY INGREDIENT for flavour
- 2-3 sprigs fresh parsley
- sprinkle sunflower seeds
- parmesan cheese grate as topping
Instructions
- Add a little olive oil to the pan and fry off the leek, onion, garlic, herbs, spices, celery, carrots, mushrooms (plus any other vegetable you desire)
- Add the beef and fry off
- Place the halved capsicums on an oven tray (moderate oven) and bake for 15-20 minutes – you can drizzle with a little olive oil
- Bring the capsicums out of the oven and scoop in the meat/ vegetable mixture
- Sprinkle some parmesan cheese and/or sunflower seeds on the top of each filled capsicum and place back into the over for about 45 minutes (or until the capsicums are soft)
- Serve with steamed cruciferous vegetables that are squeezed with lemon juice and topped with fresh parsley.
Tried this recipe?Let us know how it was!
