Stuffed Capsicums with Garlic & Herb Seasoning

Ingredients

• 1 Tbsp olive oil
• 1 tsp Gregg's Crushed Garlic
• 1 onion, finely diced
• 1 celery stalk, diced
• 500g lean lamb or beef mince
• 4 tsp Gregg's Garlic and Herb Sea Salt
• 1 x 50g sachet Gregg's Tomato Paste
• 1/2 cup water
• 1 cup cooked rice
• 6 capsicums
• 1/2 cup grated cheese
• fresh herbs, to garnish

Method

Preheat the oven to 180°C.

Heat the oil in a large saucepan over high heat. Add the Gregg's Crushed Garlic, onion, celery and mince and cook, stirring, for 5 minutes or until the mince has browned. Add the Gregg's Garlic and Herb Sea Salt, Tomato Paste and water and cook for another 5 minutes or until the mince is cooked. Add the cooked rice and stir through.

Cut the tops off the capsicums and remove the seeds and core.

Fill with the mince mixture and sprinkle with grated cheese. Return the top to the capsicum to keep the filling moist while cooking.

Bake in the preheated oven for 40 - 45 minutes or until the capsicums have softened but still hold their shape.

Serve with vegetables or salad.