Stuffed Capsicums - Cooking, Coaching & Conversations with Dr Lucy Burns

This week on Cooking, Coaching & Conversations Dr Lucy made low carb stuffed capsicums. A delicious and easy low carb family dinner.

Ingredients

• beef mince
• onions, chopped
• mushrooms, chopped
• frozen peas
• Mingle Seasonings 'Spag Bol' spice mix sachet
• passata
• capsicums
• cream cheese, cubed
• grated cheese
• sour cream

Instructions

1. Preheat the oven to 180C.
2. Fry off the mince with the onions, mushrooms, seasoning mix, until the mince is browned. Stir through the passata & peas.
3. Cut the capsicums in half and scoop out the seeds and ribs. It helps to leave the stalk in so the capsicum will hold its shape.
4. Place the capsicums cut side up on a lined baking tray and fill with the beef mince.
5. Top with some cubes of cream cheese and grated cheese.
6. Bake in the oven until the capsicums are cooked through and the cheese has browned.
7. Serve with a spoonful of sour cream.