MINCE it up

CHILLI CON CARNE CAPSICUMS

MAKES 6 PREP 20 MINS COOK 40 MINS

• 6 small medley capsicums (red, yellow, green)
• 1 tbsp olive oil
• 500g beef mince
• 1 onion, chopped finely
• 1 carrot, chopped finely
• 1 long red chilli, chopped finely
• 1 garlic clove, crushed
• 1 tsp paprika
• 1 tsp ground cumin
• 400g can kidney beans, rinsed, drained
• 300g jar tomato salsa
• ½ cup beef stock
• ¾ cup shredded tasty cheese
• sour cream, coriander, plain corn chips, lime wedges, to serve

1 Preheat oven to 180°C. Line an oven tray with baking paper.

2 Carefully cut tops from capsicums and reserve. Remove seeds and membrane. Place on tray with tops. Bake 10-15 mins until slightly tender.

3 Meanwhile, in a large frying pan, heat oil on high. Brown mince 5-7 mins, breaking up lumps with a wooden spoon.

4 Add onion, carrot, chilli, garlic, paprika and cumin. Cook, stirring, 1-2 mins until fragrant.

5 Stir in beans, salsa and stock. Bring to the boil, simmer 4-5 mins until carrot is tender. Season to taste.

Fill capsicums with mince mixture. Sprinkle each with cheese. Add reserved capsicum tops to tray, bake