• 1 large onion, finely chopped
• 500g beef mince
• ¼ cup long-grain rice
• 10g beef stock cube
• 2 medium zucchini, grated
• ½ cup tomato pesto
• 1 cup grated parmesan
• 3 x 250g red capsicums
Heat a large, non-stick frying pan over a high heat. Add onion and mince. Cook, breaking up mince with a wooden spoon, for about 7 to 10 minutes, or until browned.
Stir in rice and stock cube blended with 1 cup water. Cover. Bring to boil. Simmer, covered, for 10 minutes. Remove from heat. Stir in zucchini, pesto and half the parmesan. Season with salt and pepper.
Cut capsicums in half. Discard seeds and membranes. Spoon mince mixture into halves. Transfer to an oiled ovenproof dish. Sprinkle with remaining parmesan.
Cook, uncovered, in a moderate oven (180°C) for about 45 minutes, or until tender.