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
| Amount | Ingredient | Carbs |
| 2 | red capsicums | 7g |
| 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 |
| 500g | beef mince | 0g |
| 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 | ||
| Total Carbs | 50g |
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.