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Ingredients
1 red capsicum
1 yellow capsicum
300g minced beef
1 clove crushed garlic
½ tsp. smoked paprika
1 brown onion, finely chopped
1 litre beef stock
200g fetta cheese
Method
Cut the capsicums in half lengthwise and remove the seed and ribs.
In a hot pan fry the mince until staring to brown then add the onions, garlic and paprika and cook for a further 5 minutes until the onions are softened.
Pour in the stock, bring to a boil and cook until the stock has reduced by half (approx. 30 minutes)
Fill each of the capsicum halves with mince mixture, crumble fetta over the top then bake in an oven pre-heated to 220oC for 15-20 minutes until the cheese has melted (I did mine in a hooded BBQ.)
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