Italian Stuffed Capsicums
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Recipe: #33911
December 11, 2019
Categories: Dinner, Lunch, Main Dish, Beef, Ground Beef, Rice, White Rice, Vegetables, Peppers, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Oven Bake, Stove Top more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (181.5 g)
- Calories 358
- Total Fat - 14.2 g
- Saturated Fat - 5.2 g
- Cholesterol - 14.7 mg
- Sodium - 483.3 mg
- Total Carbohydrate - 50.1 g
- Dietary Fiber - 3.3 g
- Sugars - 25.9 g
- Protein - 10 g
- Calcium - 217.1 mg
- Iron - 1.7 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.2 mg
Step 1
Heat a large, non-stick frying pan over a high heat and add the onion and mince and cook, breaking up mince with a wooden spoon, for about 7 to 10 minutes, or until browned.
Step 2
Stir in rice and stock cube blended with 1 cup water and cover and bring to boil and simmer, covered, for 10 minutes.
Step 3
Remove from heat and stir in zucchini, pesto and half the parmesan and season with salt and pepper.
Step 4
Cut capsicums in half, discarding seeds and membranes and then spoon mince mixture into halves and transfer to an oiled ovenproof dish and sprinkle with remaining parmesan.
Step 5
Cook, uncovered, in a moderate oven (180°C) for about 45 minutes, or until tender.
Tips & Variations
No special items needed.
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