The perfect way to sneak more veggies into your meals.

  • Serves 4
  • Prep 5 minutes
  • Cook 1 hours


  • Heat a little olive oil in large nonstick frying pan, add onion; cook, stirring, until tender.
  • Add beef and cook, stirring, until browned.
  • Add pasta sauce, bring to a gentle boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally, season to taste.
  • Meanwhile, line a baking dish with baking paper. Lay the 4 capsicum halves inside.
  • Fill each with the mince mixture. Bake, uncovered, for 40 minutes or until capsicums are tender.


  • 2 large red capsicums, cut in half lengthways (membranes and seeds discarded)
  • 1 onion, peeled and chopped
  • 500g lean beef mince
  • 1 cup (250ml) pasta sauce

Add extra veggies to the mince, such as diced celery, garlic and parsley and before baking sprinkled with a little Parmesan cheese. Come 6pm on a mid-week evening transform into Captain Veggie Smuggler, and these stuffed capsicums are the perfect recipe for all the fresh spring veggies.