Stuffed Capsicums
- 2 large Capsicums
- ½ cup of rice
- 2 teaspoons gluten free beef stock (powder)
- 125 g (4 ozs) of mince
- 350ml of gluten free pasta sauce
- 1/3 cup of grated cheese: mozzarella or cheddar
- 2 level tablespoons of Parmesan cheese
Preheat oven to 180 degrees Celsius
Boil the rice in water, drain and wash
Cook the mince (Fry in a frypan)
Add in the mince, beef stock, and half the pasta sauce to the rice
Stir over a medium heat on a frypan till excess liquid reduced
Half the capsicums: Remove the seeds
Stuff the Capsicum halves with the rice & mince mixture
Pour gluten free pasta sauce on top, to taste preference
Sprinkle with grated cheese and then the Parmesan
Bake till the cheese is melted and golden
Alternately, bake for 15 minutes at high: this has a better taste but takes more time and effort
Stuffed Capsicums
Medical Comment on this Recipe:
- Fairly high in fat due to the mince and cheese content.
- This recipe has a substantial portion of processed food as its core. Processing usually involves heat and this will destroy B group vitamins.