Bolognaise stuffed peppers (serves 4)
Ingredients
500g lean minced beef
1 tin diced tomatoes
1 carrot, finely diced
1 zucchini, finely diced
1 celery stalk, finely diced
4 red peppers tops and seeds removed
1 bay leaf
1 teaspoon mixed herbs
½ teaspoon paprika
1 tablespoon olive oil plus extra to drizzle
Salt and pepper to taste
Method
- Heat one tablespoon of olive oil in a pot on the stove and once hot, place the mince beef in the pot with salt and pepper to season. Cook on high until browned.
- Once the mince is browned, place the remaining ingredients (except peppers and remaining olive oil) in the pot, stir well, then cover with a lid and cook on high for about 15 minutes.
- After 15 minutes, turn the heat down to medium and continue to cook until most of the liquid has evaporated (approximately 30 minutes).
- Preheat the oven to 180°C.
- Once the sauce is thick, scoop the beef mixture into the peppers.
- Drizzle some olive oil over the peppers, or lightly cover with spray olive oil, and place the capsicums on a baking tray.
- Bake in the oven for 45 minutes.
Serve with FODMAP-friendly vegetables or salad.