Mid-week mundane no more ! Treat yourself to this tasty dish which could be prepared ahead up to baking stage.
Serves 4, 12g per serve plus salad
|2||green or yellow capsicums||7g|
|1 tbspn||olive oil||0g|
|1||medium onion chopped||5g|
|1 clove||garlic crushed||1g|
|1 large||carrot grated||9g|
|400g tin||crushed tomatoes||18g|
|1 tbspn||tomato paste||3g|
|1 tspn||dried basil||0g|
|½ tspn||each of dried oregano & marjoram||0g|
|Grated parmesan cheese||0g|
|Green salad leaves, snowpeas & cherry tomatoes|
Preheat oven to 200°C. Cut capsicums in half length-ways & remove seeds & membrane.
Place on a baking tray, cut side up & bake for 20 mins.
Meanwhile, heat oil in a medium saucepan. Add onion & garlic & cook over medium heat until soft. Add mince & cook over high heat until browned. Drain mince of excess fat if necessary.
Reduce heat to medium & add grated carrot, crushed tomatoes, tomato paste & dried herbs mix well to combine. Simmer for approx. 15 minutes until sauce has thickened.
Remove capsicums from oven & carefully fill with mince mixture. Sprinkle with parmesan & return to over for a further 10 minutes.
Serve with salad made from green leaves, snowpeas & cherry tomatoes.
Originally posted 2017-09-11 16:39:40.