Roasted stuffed capsicums


2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
10 capsicums (about 120g each)
500g beef mince

Meat sauce

410g crushed tomatoes
1 beef stock cube
1 cup water
1 tbsp tomato puree
1 tsp Worcestershire sauce
1 tsp sugar

Cheese sauce

30g butter
1-1½ cups milk
30g plain flour
½ cup tasty cheese, grated

1. Heat oil in a large heavy-based saucepan over medium heat. Fry onions and garlic until soft. Increase the heat to high, add mince and brown.
2. Add the tomatoes, beef stock, water, tomato puree, Worcestershire sauce and sugar. Bring to the boil and simmer until thick. Cool.
3. Melt the butter, add the flour and cook for 1 minute without browning.
4. Gradually add the milk, stirring constantly until thick and smooth.
5. Add the cheese and stir until melted.
6. Preheat oven to 220°C.
7. Wash capsicums and remove the tops. Use a teaspoon to remove seeds and membranes from inside, taking care not to break the flesh.
8. Place capsicums upside down in a lightly greased baking dish.
9. Bake for approximately 20 minutes. They should be partly cooked and able to hold their shape. Turn the right way up and leave to cool.
10. Fill the capsicums about three-quarters full with meat mixture and top with cheese sauce.
11. Bake for 20 minutes or until brown.

Recipe courtesy of capsicum growers, Rob and Ann Henderson


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