Cooking time: 25 mins
Serves: 4 Ingredients * 2 teaspoons oil
* 1 brown onion, finely chopped
* 3 cloves fresh garlic, chopped
* 400g minced lean pork
* 1/4 cup chopped parsley
* 1 tablespoon Hungarian paprika
* 2 medium zucchini, coarsely grated
* 1 1/2 cups cooked medium-grain rice
* 4 large red capsicums
* 1 cup each low-fat vegetable stock and passata
Method1. Preheat oven to 180 C. Spray a deep 30cm-round baking dish with rice-bran oil. Heat a large non-stick frying pan over medium heat, add olive oil. Cook onion and garlic for 6-8 min over low heat or until golden. Add mince and cook for 2-3 min or until lightly browned.
2. Remove from heat and add parsley, paprika, zucchini, rice and 1/2 teaspoon each salt and pepper. Mix until combined.
3. Use a small sharp knife to slice around the green stem and remove the tops of the capsicums. Pull out any seeds and white membrane. Use a spoon to stuff capsicums with the pork and rice mixture.
4. Place the capsicums in baking dish. Pour over stock and passata and cover tightly with foil. Bake for 1 hr or until capsicums are tender. Serve drizzled with juices from the pan. Serve with a green salad and garnish with finely chopped parsley.
Source: That's Life
Recipe found at Yahoo7 Food
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