Easy Stuffed Capsicums

Only five ingredients in this super simple stuffed capsicums recipe (peppers for the Americans!). I love this for meal prep and it’s a great way to get your veggie intake up!

Ingredients

• 500g kangaroo mince (or lean mince of choice)
• 5 medium capsicums
• 2 large carrots, grated.
• 500g jar tomato pasta sauce (I used Leggo’s Roasted Garlic)
• 100g shredded light cheese

Method

1. Preheat oven to 180ºC. Grease and line a large shallow baking tray.
2. Cut the capsicums in half longways, through the stem. Hollow out the capsicum by gently cutting away the seeds and inner membrane.
3. Place capsicums cut side up onto the baking tray and into the oven. Cook for 20 minutes. Capsicums are finished when water begins to collect inside them.
4. Meanwhile, cook mince in a frying pan. Add grated carrot and pasta sauce. Allow to simmer and thicken over a low heat.
5. Remove capsicums from oven and carefully pour off the water which has collected.
6. Spoon mince mix into the hollowed out capsicums. Top with shredded light cheese and place back into oven for another 5 minutes until the cheese has melted.
7. Serve immediately or package two halves into tupperware for the week.

Serves 5. Per serve 273 cals, 20C 8F 30P. 4g fibre 11g sugar.