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180g lean beef mince

½ cup cooked rice

1 capsicum, halved and deseeded

¼ cup onion, diced

½ cup zucchini, chopped

½ tin tomatoes

½ teaspoon minced garlic OR 1 clove garlic, finely chopped

½ teaspoon salt reduced taco seasoning OR ½ teaspoon cumin and ½ teaspoon paprika

15g grated reduced fat cheese

Chilli flakes, to taste (optional)

Green leafy salad (optional)

Spray oil

1 Serve

2 Serves

3½ Serves
  1. Preheat oven to 200°C. Line a baking tray with baking paper and place capsicums on tray. Bake for 15 minutes and remove from oven.
  2. Meanwhile cook rice according to packet instructions.
  3. Meanwhile heat a non-stick frying pan and spray with oil. Cook onion, and garlic for 2-3 minutes or until soft. Add mince, spices, chilli and 1 tablespoon of water and cook for 5-6 minutes, stirring. Add zucchini and tinned tomatoes and cook for a further 3 minutes or until mince is brown. Stir through cooked rice.
  4. Spoon beef and rice mixture into capsicum halves. Sprinkle with grated cheese and bake in the oven for 15 minutes or until capsicums are tender and roasted.
  5. Serve with green leafy salad if desired.