Meditteranean Stuffed Capsicum

Keto Mediterranean Stuffed Capsicum

Posted by Kim McCosker on

Mediterranean Stuffed Capsicum

Serves 4 serves


  • 2 large red capsicums cut in half lengthways (membranes and seeds discarded)
  • 1 onion peeled and chopped
  • 500 grams lean beef mince
  • 1 cup Pasta sauce


  • Heat a little olive oil in large nonstick frying pan, add onion; cook, stirring, until tender.
  • Add beef and cook, stirring, until browned.
  • Add pasta sauce, bring to a gentle boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally, season to taste.
  • Meanwhile, line a baking dish with baking paper. Lay the 4 capsicum halves inside.
  • Fill each with the mince mixture. Bake, uncovered, for 40 minutes or until capsicums are tender.

Recipe Notes

Add extra veggies to the mince, such as diced celery, garlic and parsley and before baking sprinkled with a little Parmesan cheese. Come 6pm on a mid-week evening transform into Captain Veggie Smuggler, and these stuffed capsicums are the perfect recipe for all the fresh spring veggies.

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