PREP 15 MINUTES
COOK 1 HOUR 15 MINUTES
2 teaspoons extra virgin olive oil
100g lean beef mince
1 small brown onion, finely chopped
1 garlic clove, finely chopped
½ cup basmati rice
2 teaspoons ground cumin
1 teaspoon sweet paprika
400g can diced tomatoes
½ cup frozen peas
60g baby spinach
4 red capsicum, halved lengthways
2 tomatoes, finely chopped
½ small red onion, finely chopped
1 tablespoon finely chopped
fresh mint leaves
Mixed salad leaves, to serve
1 Heat ½ the oil in a large saucepan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up any lumps, for 3 to 4 minutes or until browned.
2 Add brown onion and garlic. Cook, stirring, for 3 minutes or until softened. Add rice, cumin and paprika. Cook for 1 minute or until fragrant. Add canned tomatoes and 1 cup water. Stir to combine. Season. Bring to the boil. Cover. Reduce heat to low. Simmer for 15 minutes or until rice is tender and liquid is absorbed, adding the peas in the last 3 minutes of cooking.
3 Preheat oven to 180°C/160°C fan-forced. Stir spinach into mince mixture. Divide mixture evenly among capsicum.Bake for 45 minutes or until capsicum is tender.
4 Meanwhile, combine chopped tomato, red onion and mint in a small bowl. Season with salt and pepper. Sprinkle over
capsicum. Serve with salad leaves.
NUTRITION: (per serve) 1034kJ; 5.2g fat; 1.1g sat fat; 13.1g protein; 34.3g carbs; 6.1g fibre; 13mg chol; 105mg sodium.