A family favourite from Europe modernised
Wash and clean and core capsicums
Mix beef, garlic salt and pepper, rice and onions in a bowl.
Scoop mixture into hollow capsicums
Place filled capsicums into a large pan standing with lid on or place in a slow cooker.
Pour tomato soup mixed with the sweet chilli sauce over the capsicums. Simmer for one hour or slow cook in cooker for several hours.
Prior to serving pour cup of reduced fat cream into the liquid sauce and mix trying not to disturb the peppers.
Serve as an entree or main meal garnishing with lots of sauce left in pan or cooker.
Mini capsicums are ideal for entree.
Nutritional analysis per serving (4 servings)
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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