Greek-style stuffed capsicums

Ingredients (4 servings):

• 4 large red capsicums (bell peppers)
• ¼ cup extra virgin olive oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 300g lean beef mince
• 1 tablespoon dried oregano
• ½ cup fresh flat-leaf parsley leaves, roughly chopped
• ½ cup fresh mint leaves, roughly chopped
• 400g can chopped tomatoes
• ½ cup brown or wild rice
• Salad leaves, to serve

Method:

1. Preheat oven 180C/160C fan-forced.
2. Slice tops from each capsicum. Reserve tops.
3. Scoop out seeds and membrane. Discard.
4. Stand capsicums in a baking paper-lined roasting pan.
5. Heat 1 tablespoon oil in a large non- stick frying pan over medium-high heat.
6. Add onion. Cook, stirring, for 5 minutes or until softened.
7. Add garlic. Cook for 1 minute or until fragrant.
8. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
9. Add herbs, tomato, rice and ½ cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or until sauce starts to thicken. Remove from heat.
10. Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45 minutes or until capsicums have softened and skins start to darken.
11. Serve capsicums with salad leaves.