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Spanish capsicums

Name: Spanish capsicums
Yield: 4
Ingredients: 1 Onion, diced; 2 Tbsp Canola oil; 2 Tbsp Chopped garlic; 400 g Lean minced beef; 400 g Diced tomatoes; 2 tsp Dried basil; 2 tsp Oregano; 4 Red capsicums (Main); 1 cup Long grain rice, cooked

for 4 people

Jan Bilton

Food writer and cookbook author.

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This meal is perfect to make and freeze ahead. It can be reheated in the microwave.

1	Onion, diced
2 Tbsp	Canola oil
2 Tbsp	Chopped garlic
400 g	Lean minced beef
400 g	Diced tomatoes
2 tsp	Dried basil
2 tsp	Oregano
4	Red capsicums (Main)
1 cup	Long grain rice, cooked

Sauté the onion in the oil in a large non-stick frying pan, until softened. Add the garlic and minced beef, stirring well with a fork. Cook, until lightly coloured.
Add the tomatoes, basil and oregano. Cover and simmer for 20 minutes or until cooked. Season. Cool.
Meanwhile, halve the capsicums lengthwise. Deseed and devein. Blanch in batches in boiling water. Refresh in icy water. Drain and pat dry.
Combine the rice and meat sauce. Pack into the capsicums. Wrap individually in plastic film. Store in an air-tight container in the freezer for up to 3 months.
To serve, thaw the required number of capsicums in the microwave or fridge. To heat, cover and microwave for 3-4 minutes per capsicum.