This is a really delicious dish and another fabulous way to enjoy mince meat. We have mince in some form at least once a week. It is always tasty, can be jazzed up in hundreds of different ways and is inexpensive when you are feeding a large family like mine.
My eyes were bigger than my stomach because I loaded two of these babies onto my plate, but after eating one I was full! I expect that one will make it into my lunch box for lunch tomorrow because they are scrummy.
You could easily use left over mince to make this recipe, it is a great way to use up left overs. This recipe is not overly spicy, adjust the ground chilli to suit your taste.
- 500 grams beef mince
- 1 onion, diced
- 2 cloves garlic, crushed
- 2cm knob ginger, grated
- 2 zucchini, grated
- 1 tin of tomato
- 2 tablespoons of tomato paste
- 1 tablespoon on coconut aminos
- 1 teaspoon of ground chilli powder
- 1 handful of fresh basil
- Salt to season
- 1 tablespoon olive oil
- 3 capsicum
- Preheat the oven to 180 degrees celsius.
- Cut the capsicum length wise keeping the stalk, clean out the centre by removing all the seeds.
- Place on a baking tray lined with baking paper and put in the oven for 15 minutes to roast.
- To make the mince filling, place the diced onion, garlic and ginger in a hot pan along with olive oil and saute for a few minutes.
- Add the mince and brown for 5 minutes.
- Once the mince is brown add the grated zucchini, tomato, tomato paste and coconut aminos, stir through.
- Add the chilli, basil and salt to season and simmer for 20 minutes stirring every few minutes.
- Spoon the cooked mince into the capsicum cases and place them back in the oven.
- Bake for a further 15 minutes or until the capsicums look nicely roasted. Serve and enjoy.