Stuffed Beef Capsicums with Simple Green Salad

Cook Rice:

Preheat oven to 200°C. Bring a large pot of water to a boil over high heat (for step 2). In second pot, bring 1½ cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Prepare Ingredients:

Wash the fresh produce. Cut capsicums in half vertically. Use a small knife to remove seeds and ribs. Add to boiling water and cook for 5 minutes. Carefully remove capsicums from boiling water, drain, then place open side up, in an ovenproof baking dish on a lined baking tray.

Begin Stuffing:

In a large high sided pan over low heat, add diced tomatoes and simmer for 8-10 minutes. Remove pan from heat, transfer contents to a bowl, and set aside. Wipe pan clean, then add olive oil (enough to cover the base) over medium heat. When oil is shimmering, add beef and season with salt and pepper.

Finish Stuffing:

Stirring occasionally, cook until beef is browned, about 8 minutes. Using a slotted spoon, transfer mixture from pan into a large bowl. Add rice and tomatoes, stir to combine. Taste, season with salt and pepper as required.

Bake Capsicums:

Divide stuffing evenly between capsicum halves and cover dish with foil. Bake for 15-20 minutes, or until capsicums are cooked to your preferred doneness. Remove dish from oven and top stuffed capsicums with cheese. Return to oven, uncovered, and cook until cheese melts, about 5 minutes more, until the capsicums are tender and cooked through.

You Plate It:

Add mixed lettuce to a large bowl. Juice half the lemon into a small bowl, and whisk in 1 tablespoon olive oil, salt, and pepper. Pour dressing over salad and toss to coat. Serve salad alongside stuffed capsicums. Enjoy!