Grass-Fed Beef Stuffed Capsicums with Tomato, Rice and Feta

  📦 Cut: Mince (480g) — All Packs 

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.

Ingredients:

•     4 large red or yellow capsicums

•     480g Your Farmer grass-fed beef mince

•     1 cup cooked rice (about 1/2 cup raw)

•     1 onion, finely diced

•     3 cloves garlic, minced

•     1 tin crushed tomatoes

•     1 tbsp tomato paste

•     1 tsp ground cumin

•     1 tsp smoked paprika

•     1/2 tsp dried oregano

•     100g feta, crumbled

•     Fresh flat-leaf parsley, roughly chopped

•     Olive oil, salt and pepper

•     1/2 cup beef stock or water

Method:

1.   Preheat oven to 190°C.

2.   Slice the tops off the capsicums and remove the seeds and white membrane inside. Keep the tops — you'll use them as lids.

3.   Brown the beef mince in a wide pan over high heat. Remove and set aside.

4.   In the same pan, sauté the onion until soft. Add garlic, cumin, paprika, and oregano. Cook 1 minute.

5.   Add the tomato paste and half the crushed tomatoes. Return the mince. Add the cooked rice and half the parsley. Season generously. Stir to combine.

6.   Spoon 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.

7.   Roast for 35–40 minutes until the capsicums are tender and lightly charred.

8.   Remove the lids. Top each capsicum with crumbled feta and the remaining parsley. Serve immediately.

A complete meal from your Your Farmer mince. Join the community. 🫑