Stuffed Capsicums

Stunning colour matches the fabuliciouz flavour of this family favourite.

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Firstly, bring a pot of water to the boil, add salt & chuck in 1/2 cup of rice to cook until it’s nice & fluffy, drain & set aside.

Next, heat a wee glug of oil in a frypan & bung in 500g of mince (I use pork but whatever floats your boat is fine) & season generously with my trinity of salt, pepper & paprika. Fry until cooked & stir through the rice.

Grab a few really nice red capsicums & slice them in half lengthways, scoop out the seeds & bitter white pith before steaming them for about 5 minutes.

Meanwhile, pour an entire jar (700ml) of passata into a baking dish along with 1/4 of the jar worth of water & season it also with my trinity of salt, pepper & paprika. Give it a jolly good stir & then gently nestle the capsicum halves into the sauce & spoon the mince filling into each one. Top them off with grated cheddar cheese & whack those into a 180c oven for about 40 minutes.

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