Ingredients (serves 4)

• 4 Medium-sized red capsicums
• 1 tbs Extra Virgin Olive Oil
• 1 Small Brown Onion, finely chopped
• 1-2 cloves garlic, finely minced
• 500g lean beef mince
• 1 small small zucchini, finely cubed or grated
• 1 cup (250ml) tomato passata
• 1 cup baby spinach, finely chopped
• 2 tbs fresh parsley, finely chopped
• 1 cup cooked quinoa
• Sea salt and pepper, to taste
• 4 tbs goat’s cheese or feta, crumbled

Method

1. Preheat oven to 180°C.
2. Slice each capsicum in half vertically and remove the pulp and seeds from inside.
3. Place in a baking dish or on a baking tray and bake in oven for 15 mins, take out and set aside.
4. In a large frying pan, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 mins or until soft.
5. Add beef, breaking up meat into pieces and cook until browned, approximately 3-4 mins.
6. Add zucchini, tomato passata, spinach and parsley and simmer on medium heat for 3-4 mins.
7. Add quinoa and season with salt and pepper.
8. Stuff capsicums with as much filling as will fit. Return to oven and continue roasting until very soft, about 20 mins.
9. Sprinkle cheese on top and serve with fresh herbs on top.

Notes

Serving and storing leftovers: Serve immediately or store in the fridge for up to 3 days or freeze for up to 4 months. Tip: Swap quinoa for 1 cup of brown rice and zucchini for mushrooms, carrots or vegetable of choice.