lasagne-stuffed cap­sicums

serves 6| prep & cook­ing 1 hour 20 mins - - COOK IT NOW -

6 medium cap­sicums 1 tbs olive oil 1 large red onion, finely chopped 500g beef mince 2 gar­lic cloves, crushed 500ml (2 cups) tomato pas­sata 400g can bor­lotti beans, rinsed, drained 2 tbs chopped fresh con­ti­nen­tal pars­ley 2 tsp bal­samic vine­gar 6 in­stant lasagne sheets 450g tub fresh car­bonara sauce 125g ( 12 ⁄ cup) fresh ri­cotta Pinch of grated nut­meg 55g ( 12 ⁄ cup) coarsely grated moz­zarella 20g ( 14 ⁄ cup) finely grated parme­san Baby rocket salad, to serve (op­tional)

1 Pre­heat the oven to 200°C/180°C fan forced. Line a bak­ing dish with bak­ing pa­per. Cut the tops from the cap­sicums and re­serve. Re­move the seeds and white mem­brane. Place cap­sicums in the pre­pared dish. Spray with olive oil and bake for 10-15 min­utes or un­til al­most ten­der. 2 Mean­while, finely chop the flesh from the cap­sicum lids. Heat the oil in a large fry­ing pan over medium-high heat. Add onion and chopped cap­sicum. Cook, stir­ring, for 2-3 min­utes, un­til just soft­ened. Add beef. Cook, break­ing up any lumps with a wooden spoon, for 2-3 min­utes or un­til browned. Stir in the gar­lic for 30 sec­onds, un­til aro­matic. Stir in the pas­sata, beans, pars­ley and vine­gar. Sim­mer, un­cov­ered, for 15 min­utes or un­til thick­ened slightly. Sea­son. 3 Place 14 ⁄ cup beef mix­ture in base of each cap­sicum. Break half the lasagne sheets to fit in each. Top with an­other 14 ⁄ cup beef mix­ture and re­main­ing lasagne sheets. Top with the re­main­ing beef mix­ture. 4 Com­bine the car­bonara sauce, ri­cotta, nut­meg and half the grated cheeses in a bowl. Spoon among cap­sicums. Sprin­kle with re­main­ing cheeses. Bake for 35-40 min­utes, un­til bub­bling and golden. Serve with rocket salad, if you like.

PER SERVE • 34g pro­tein • 24g fat (11g sat­u­rated fat) • 31g carb • 11g di­etary fi­bre • 484 Cals (2025kj)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.