This is a very beefy recipe for stuffed capsicums, so be forewarned! We like to cut the capsicums lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe.
5 green capsicums
1kg beef mince
1 1/2 cups chopped onion
1 green capsicum, chopped
6 cloves garlic, minced
1 (450g) jar chunky tomato pasta sauce
1/2 cup chopped onion
1 (130g) packet tomato couscous mix
230g grated cheddar cheese
Preparation:25min › Cook:20min › Ready in:45min
Preheat oven to 190 degrees C.
Cut capsicums in half, place them in a 20x30cm baking dish and set aside. In a large frypan over medium heat, saute the beef mince for 5 minutes. Add 1 1/2 cups chopped onion, chopped green capsicum and garlic. Reduce heat to low, add pasta sauce and let simmer while preparing the couscous.
Prepare couscous according to packet directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill capsicums with the mixture. Top each with grated cheese.
Bake at 190 degrees C for 20 minutes or until cheese is bubbly and slightly brown on top.