Ingredients
• 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
Method
-
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.