drizzle of oil
1 large onion, chopped
2 garlic cloves
500 g beef mince
2 x 400 g cans chopped tomatoes
1 tbsp orgeano leaves finely chopped or dried oregano
1 beef stock cube
2 tbsp tomato sauce (ketchup)
4 capsicums (mixed colours are nice)
100 g grated mozzarella or cheddar
small bunch basil, leaves only
- Heat oven to 200C fan and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned – break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and tomato sauce. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
- Meanwhile, halve the capsicums and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
- When the mince is cooked, divide it between the softened capsicums. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.