The best way to cook with mince, try our mince-stuffed capsicums.
4 large capsicums, halved, seeds removed
1 onion, finely chopped
3 garlic cloves, crushed
500g of mince, either pork, veal, mixed or lentils if vegetarian
1 cup tomato soup
1 cup chicken stock
1/2 cup rice
1/4 cup cooked corn kernels
1 tablespoon thyme, chopped
handful fresh parsley
Preheat oven to 200˚C. Cook onion and garlic in the oiled pan until softened.
Add in the mince and stir until cooked. Add in tomato soup, stock and rice, bring to a boil, then reduce heat to simmer uncovered until rice is cooked. Add in corn kernels, thyme and stir until combined and hot.
Place halved capsicums on a lined baking tray. Stuff capsicums with mince mixture, sprinkle with parmesan cheese and bake in oven for 45 minutes or until capsicums are cooked through.
Serve with a sprinkle of fresh chopped parsley.