A family favourite from Europe modernised


  • Six to eight large capsicums (peppers)- any colour or a mixture of green, yellow and red

  • 1 kg of minced lean beef (or .5kg minced beef and .5kg minced pork)

  • 4 cloves of garlic diced

  • salt and pepper to taste

  • 1 cup of boiled rice cooked and cooled

  • 2 large onions diced

  • 1 can of tomato soup

  • .5 cup of sweet chilli sauce

  • 1 cup reduced fat cream


  • 1.

    Wash and clean and core capsicums

  • 2.

    Mix beef, garlic salt and pepper, rice and onions in a bowl.

  • 3.

    Scoop mixture into hollow capsicums

  • 4.

    Place filled capsicums into a large pan standing with lid on or place in a slow cooker.

  • 5.

    Pour tomato soup mixed with the sweet chilli sauce over the capsicums. Simmer for one hour or slow cook in cooker for several hours.

  • 6.

    Prior to serving pour cup of reduced fat cream into the liquid sauce and mix trying not to disturb the peppers.

  • 7.

    Serve as an entree or main meal garnishing with lots of sauce left in pan or cooker.

  • 8.

    Mini capsicums are ideal for entree.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 657kj
  • Fat Total 32g
  • Saturated Fat 18g
  • Protein 59g
  • Carbohydrate 33g
  • Sugar 11g
  • Sodium 1397mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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