Minty Beef-Stuffed Capsicums
Minty Beef-Stuffed Capsicums
A stuffed capsicum dish is a perfect example of what I call “nature’s edible bowl”. The capsicum not only serves as a convenient container, but also provides a substantial dose of vitamin C to support your immune system and collagen production. The mint isn’t just a flavour accent; it contains menthol that aids digestion and helps soothe an upset tummy. I’ve included nutritional yeast for its cheesy flavour and impressive B-vitamin content, while the almonds add a delightful crunch along with heart-healthy fats and magnesium, often called “nature’s relaxant”. This single-serve meal is particularly beneficial for those looking to maintain lean muscle mass while supporting metabolic health.
Servings
1
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- ½ brown onion, finely diced
- 120g beef mince
- Salt, to taste
- Large handful fresh mint leaves, chopped
- 1 tsp fresh or dried rosemary
- 1 tsp ground coriander
- 1 tsp sweet paprika
- ½ small zucchini, finely diced
- ½ cup flaked almonds, plus extra to serve
- 1 red or green capsicum, halved lengthwise, core and seeds removed
- Nutritional yeast flakes
- Handful rocket, to serve
Method
- Preheat the oven to 200°C.
- Heat 1 tbsp olive oil in a large frying pan over medium heat and cook the onion for 2–5 mins.
- Add the mince, season with salt and then cook, stirring frequently, for 5 mins or until the mince is cooked through. Stir in the mint, rosemary, ground coriander, paprika, zucchini and flaked almonds. Turn down the heat and simmer for about 5 mins.
- Place the capsicum halves cut-side up in a lined baking dish and drizzle with the remaining oil.
- Spoon the mince mixture into each capsicum half and sprinkle with some nutritional yeast flakes.
- Bake until the capsicums are tender, about 20–25 mins.
- Remove from the oven and serve with rocket and flaked almonds.
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