What could be more satisfying than cutting into one of these Low Carb Mexican stuffed capsicums. Enjoy for a filling lunch with a side salad.
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- Prep 20 MINS
- Cook 45 MINS
- Yields 4
1.5 cups (210g) pre-cooked Low Carb Brown Rice
4 large red capsicums
1 eggplant, diced
1 teaspoon olive oil (for cooking the mince mix)
1 brown onion, finely chopped
500g lean beef mince
2 Tablespoon (approx ⅓ of jar) Mexican Chilli Spice (we used Masterfoods because it has no fillers or added sugar)
400g can chopped tomatoes
4 Tablespoons (1Tablespoon per capsicum) of Shredded Cheese
Lower Carb Ancient Grain Blend
Lower Carb Brown Rice Blend
Lower Carb White Rice Blend
NOTE: 1 CUP of uncooked rice = 3 CUPS cooked rice
1Make a batch of Low Carb Brown Rice as per instructions on the pack
21 Preheat oven 180C/160C fan-forced. Slice tops from each capsicum. Reserve tops. Scoop out seeds and membrane. Discard. Stand capsicums in a baking paper-lined roasting pan (see note).
3Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat. Add onion and chopped eggplant. Cook, stirring, for 5 minutes or until softened, then add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add Mexican spices, ensure it covers the beef mix well. Then add the cooked rice and combine well.
4Add in the tinned tomato, mix through evenly, season with salt and pepper and bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
5Divide mince mixture evenly between capsicums, then top with shredded cheese. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.
6Serve capsicums topped with optional sour cream and salsa, and with a mixed salad.
1If capsicums don’t stand flat in the pan, cut a thin slice from the base of each capsicum (being careful not to make holes in the bases).
2We found there was a little bit of the beef mince mixture left as our capsicums weren't jumbo-sized, which you could enjoy as is, pop it into the fridge and store for no more than 3 days.
3Make it vego! Replace mince with a 400g can lentils, drained and rinsed.
Macros based on the brown rice, but you can use any of the rice blends for this recipe