MINCE it up

This favourite household staple is getting a makeover for dinners this week!

CHILLI CON CARNE CAPSICUMS

MAKES 6 PREP 20 MINS COOK 40 MINS

◆ 6 small medley capsicums (red, yellow, green)

◆ 1 tbsp olive oil

◆ 500g beef mince

◆ 1 onion, chopped finely

◆ 1 carrot, chopped finely

◆ 1 long red chilli, chopped finely

◆ 1 garlic clove, crushed

◆ 1 tsp paprika

◆ 1 tsp ground cumin

◆ 400g can kidney beans, rinsed, drained

◆ 300g jar tomato salsa

◆ ½ cup beef stock

◆ ¾ cup shredded tasty cheese

◆ sour cream, coriander, plain corn chips, lime wedges, to serve

1 Preheat oven to 180°C. Line an oven tray with baking paper. 2 Carefully cut tops from capsicums and reserve. Remove seeds and membrane. Place on tray with tops. Bake 10-15 mins until slightly tender. 3 Meanwhile, in a large frying pan, heat oil on high. Brown mince 5-7 mins, breaking up lumps with a wooden spoon.

4 Add onion, carrot, chilli, garlic, paprika and cumin. Cook, stirring, 1-2 mins until fragrant.

5 Stir in beans, salsa and stock. Bring to the boil, simmer 4-5 mins until carrot is tender. Season to taste.

6 Fill capsicums with mince mixture. Sprinkle each with cheese. Add reserved capsicum tops to tray, bake 15-20 mins until cheese melts.

7 Serve capsicums with sour cream, coriander, corn chips and lime wedges.

• If preferred, halve capsicums lengthways, bake and serve topped with sour cream, coriander and corn chips.

• A salad of finely chopped avocado, tomato and cucumber with a squeeze of lime is also a delicious accompaniment.