Stuffed capsicum (with mince, rice and pine nuts)
Ingredients
3(soft) capsicums (pick capsicums which are small and rounder in shape for easy filling) 125g lean beef mince 1/4 cup rice 1/4 can of diced tomatoes or 4 large tomatoes grated 1 teaspoon tomato paste 1 tablespoon red wine 1 large onion chooped finely  parsley 1 garlic cloves, crushed 1/4 cup of pine nuts Optional: low fat fetta or parmesan 1/8 cup olive oil (this will be poured over the top of the capsicums in the tray to give the flesh a great flavour)
Preparation Method
1. In a pot saute onion and garlic in a litttle olive oil on low heat. Add pine nuts and stir. Add mince and brown. 2. Add 1/2 the tomato and tomato paste. Stir. 3. Add rice, salt, pepper. Stir. Cook for 5 minutes and add wine. Remove from heat. 4. Wash capsicums and cut tops off to form lids. (lids will be used to cover stuffed capsicums). 5. Fill capsicums with rice mixture. Sprinkle with a little parmesan or fetta (optional). Cover openings with the capsicum lids. 6. Place stuffed capsicums upright in a baking try. 7. Combine remaining tomatoes with the oil and pour over the top of the capsicums in the tray. 8. Place capsicums in a hot oven 200C and cook for 40 minutes. Lower heat to 170C, cover with foil (to avoid over browning) and cook for a further 40 minutes or until rice is cooked. Makes 3. Sourced from: www.healthyeatingclub.org
