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by IBD Medical on May 13, 2021

Loaded beef capsicum recipe banner

This gluten-free recipe doesn’t sacrifice flavour, so fill these red capsicums with all the ingredients and spices you love. This tasty dish is perfect for the whole family or when cooking for guests, with capsicums strong enough to hold their shape in the oven. With this favourite recipe, customisation is endless allowing you to mix up the contents for separate occasions. 


Prep: 15 mins

Cooking: 1 hour 15 mins

Difficulty: easy 

Serves: 6



  • 3 tsp extra virgin olive oil
  • 150g lean beef mince
  • 1 large brown onion, finely chopped
  • 1 ½ garlic clove, finely chopped
  • ¾  cup basmati rice
  • 3 tsp ground cumin
  • 1.5 teaspoon sweet paprika
  • 600g diced tomatoes (canned)
  • ¾ cup frozen peas
  • 90g baby spinach
  • 6 red capsicum (halved lengthwise)
  • 3 tomatoes, finely chopped
  • ¾ red onion, finely chopped
  • 1 ½ tbsp fresh mint leaves, finely chopped
  • Mixed salad leaves, to serve



  1. Heat the oil in a large saucepan over medium heat. Separate and cook the mince for 5 minutes or until browned. 
  2. Stir in the chopped brown onion and garlic to cook, then add rice, cumin, and paprika, cooking for 2 minutes. Pour in 1 ½ cups of water and the canned tomatoes and stir to combine. Season with salt and pepper and bring to the boil, cover, and reduce heat to low.
  3. Let simmer for 20 minutes, or until the rice is cooked and liquid is absorbed. Add the peas in the last few minutes to cook. Once cooked, stir through the spinach to wilt.
  4. Preheat the oven to 180ºC (356ºF). Divide mince mixture evenly amongst the capsicum halves and bake for 45 minutes or until capsicum is cooked.
  5. While the capsicums are cooking, in a separate bowl combine chopped tomato, red onion, and mint. Season with salt and pepper and use to garnish. Serve with salad leaves on the side.


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