Symmetry Blog

Recipe of the month - Stuffed Capsicums

Symmetry Physio - Tuesday, August 20, 2019

Looking for a winter warmer to fill you up on these cold nights?


Stuffed Capsicums


  • 3 Large capsicums, halved
  • 2 cloves of garlic
  • 1 onion
  • 1 large carrot
  • 1 large zucchini
  • 1 medium bag of spinach leaves
  • 400-500g mince*
  • 100g tomato paste
  • 1 tsp of stock powder
  • Pepper, to taste
  • 1 tsp dried mixed herbs
  • 150g of cheese (tasty, mozzarella, parmesan or pizza blend work well)
  • Olive oil
  • 1.Preheat oven to 180° C. Heat olive oil on medium to high heat in a large pan and add mince. While the mince is browning grate the zucchini, carrot and onion and finely chop the garlic
  • 2.Once the mince is brown, add the grated vegetables and cook until soft
  • 3.Once softened, add the tomato paste, herbs, stock powder, pepper and spinach leaves. Mix through and reduce heat while the spinach wilts down.
  • 4.Remove the core and seeds from the capsicums and place into a deep oven dish that is lightly greased with olive oil.
  • 5.Remove mince and veggie mixture from the stove and spoon into capsicums. Top with cheese and place in the oven for approximately 15-20 minutes until the cheese is melted and slightly browned. If the capsicums are still firm, reduce heat to 140°C and cook for a further 5 minutes.
  • 6.Remove from oven and serve with additional cooked vegetables or a side salad.

*This recipe can be made vegetarian or vegan by using Funky Fields plant-based mince and grated Bio-Cheese

Lauren Manning                                                                                                                                    Symmetry Physiotherapy


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