A complete meal in a natural bowl — and a family dinner that looks more impressive than it is
Stuffed capsicums are one of those dishes that feel considered and generous without requiring much effort. The capsicums act as both the vessel and a key flavour component — they sweeten as they roast, infusing everything inside with a gentle, caramelised flavour. With a grass-fed beef and rice filling seasoned with herbs and spices, this is a genuinely satisfying, complete meal.
Preheat oven to 190°C.
Slice the tops off the capsicums and remove the seeds and white membrane inside. Keep the tops — you’ll use them as lids.
4 capsicumsBrown the beef mince in a wide pan over high heat. Remove and set aside.
480g beef minceIn the same pan, sauté the onion until soft. Add garlic, cumin, paprika, and oregano. Cook 1 minute.
1 onion3 cloves garlic1 tsp cumin1 tsp smoked paprikaAdd the tomato paste and half the crushed tomatoes. Return the mince. Add the cooked rice and half the parsley. Season generously. Stir to combine.
1 tbsp tomato pastecrushed tomatoes1 cup cooked riceparsleySpoon the filling into the capsicums, packing firmly. Place in a baking dish. Pour the remaining crushed tomatoes and stock around the base of the capsicums. Replace the lids.
crushed tomatoes1/2 cup beef stockRoast for 35–40 minutes until the capsicums are tender and lightly charred.
Remove the lids. Top each capsicum with crumbled feta and the remaining parsley. Serve immediately.
100g fetaparsleyIn every beef share — Mince (480g)
💡 Choose capsicums that sit flat — a slightly flat base means they won’t tip over in the roasting tin. If yours are round, slice a very thin piece from the base to create a flat surface.
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
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Irish Stew with Lamb Forequarter Chops
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The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
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The Your Farmer Smash Burger: Thin, Crispy, Extraordinary
The Your Farmer Smash Burger: Thin, Crispy, Extraordinary