Preheat oven to 350 degrees F (180 degrees C). Line a baking tray with aluminum foil and grease with oil.
Red Bell Peppers (4)
in half top to bottom. Remove seeds and membrane carefully using a paring knife. Place the hollowed capsicums on the tray.
On a medium flame in a medium skillet heat up
Olive Oil (1 Tbsp)
Yellow Onion (1)
for a couple of minutes until slightly translucent. Add
Garlic (3 cloves)
and continue to sauté for a further couple minutes.
Ground Beef (9 oz)
into the pan and add the
Ground Cumin (1/2 tsp)
Ground Coriander (1/2 tsp)
Ground Cloves (1/2 tsp)
Smoked Paprika (1/2 tsp)
Italian Herb Seasoning (1 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
, seasoning and stir fry until brown for about 5 minutes or so.
Tomato Paste (1 Tbsp)
Balsamic Vinegar (1 Tbsp)
Canned Crushed Tomatoes (3/4 cup)
, stirring through well. Cook for 5-8 minutes until flavors meld together. Taste to check for seasoning and turn off the stove.
If the skillet is large enough add
Brown Rice (1 cup)
and toss it through along with the
Italian Flat-Leaf Parsley (1/2 cup)
Fresh Cilantro Leaves (1/2 cup)
, if not add both to a mixing bowl and combine well.
Using a teaspoon spoon the mixture into the halved capsicums. Smooth down with the back of the spoon and place the red bell peppers so they fit appropriately. Sprinkling the
Cheddar Cheese (3/4 cup)
over the tops.
Drizzle capsicums with olive oil and then place the tray into the middle rack of the preheated oven. Bake for 45 minutes, until the red bell peppers have softened, and the tops have browned nicely.