Ingredients
Preheat oven to 200°c. Cut Bell Peppers in half lengthwise and remove seeds and membrane. Place on a baking tray, cut-side up and bake for 20 minutes. Meanwhile, heat oil in a deep frying pan. Add onion and carrot and cook over medium heat for 5 minutes until soft. Add mince and cook over high heat until well-browned. Reduce heat to medium, stir in Bolognese sauce and tomatoes and simmer for 15 minutes until the sauce has thickened. Remove capsicum from oven and carefully fill with mince mixture. Sprinkle with parmesan and return to oven for a further 10 minutes. Garnish with parsley and serve with a crisp salad.
- 2 red Bell Pepper
- 2 green Bell Pepper
- 1 tbs olive oil
- 1 onion, chopped
- 1 large carrot, grated
- 300g beef mince
- 500g jar Bolognese sauce
- 400g can diced tomatoes
- 1/3 cup grated parmesan
- parsley to serve
- salad to serve
Preheat oven to 200°c. Cut Bell Peppers in half lengthwise and remove seeds and membrane. Place on a baking tray, cut-side up and bake for 20 minutes. Meanwhile, heat oil in a deep frying pan. Add onion and carrot and cook over medium heat for 5 minutes until soft. Add mince and cook over high heat until well-browned. Reduce heat to medium, stir in Bolognese sauce and tomatoes and simmer for 15 minutes until the sauce has thickened. Remove capsicum from oven and carefully fill with mince mixture. Sprinkle with parmesan and return to oven for a further 10 minutes. Garnish with parsley and serve with a crisp salad.
