Stuffed Cap-O-Lanterns

Ingredients

• 4 large capsicums
• 2 tbsp olive oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 300g beef mince
• 1 tbsp Rub & Grub Greece Lightning
• 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
• 1/2 can (200g) diced tomatoes
• 1/2 cup white long-grain rice (we like to use basmati)
• 1/2 cup cold water
• 1/4 cup chicken stock
• Salt & pepper, to season

Method

1. Preheat oven 180°C/160°C fan-forced. Cut the tops off the capsicums keeping them to one side. Remove the seeds and white membrane and discard. Use a small sharp knife, carve out your spooky faces into the sides. Chop any offcuts into small pieces and set aside.
2. Heat 1 tbsp oil in the pan, cook the onion in the oil for 3 minutes or until softened. Stir in the garlic, cook for 1 minute or until fragrant. Add mince, breaking it up as it browns. Add Rub & Grub Greece Lightning, parsley, tomato, capsicum offcuts, rice, chicken stock and cold water. Season with salt and pepper. Bring to a boil then reduce to a low heat and simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
3. Divide mince mixture evenly between capsicums. Place reserved tops on each stuffed capsicum. Put capsicums in a deep roasting tin and drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.