Beef Mince Stuffed Capsicum Carnivore Style
Introduction
Beef mince is rich, satisfying, and ideal for oven baked dishes. Packed into capsicums and roasted, it stays juicy while soaking up the natural sweetness of the vegetable. This carnivore style version keeps the filling simple and protein focused, giving you tender capsicum shells filled with savoury beef and finished with melted cheese for extra richness.
Use a good grass fed beef mince around 15 to 20% fat, which keeps the filling moist as it bakes.
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Also Featured in This Recipe
Ingredients
For 4 servings
- 800gbeef mince15-20% fat
- 4capsicumslarge, halved and deseeded
- 1onionsmall, finely chopped, optional
- 2 clovesgarlicminced
- 1 tspsalt
- 1 tspcracked black pepper
- 1 tspdried oreganooptional
- 1 cupgrated cheesecheddar or mozzarella
- 1 tbspolive oil or beef tallow
Utensils
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- Baking tray
- Frying pan
- Sharp knife
- Wooden spoon
- Chopping board
Cooking Steps
Prepare the capsicums
Preheat the oven to 180°C. Slice the capsicums in half lengthways and remove the seeds. Brush the insides lightly with oil and place cut side up in a baking tray.
Cook the beef filling
Heat a pan over medium high, add the mince and break it apart, and cook for 5 to 7 minutes until browned. Add the garlic, onion if using, salt, pepper, and oregano, and cook another 2 minutes until fragrant.
Fill the capsicums
Spoon the beef firmly into each capsicum half, pressing down to pack the filling evenly.
Bake until tender
Bake for 20 to 25 minutes until the capsicums soften but still hold their shape.
Add cheese and finish
Scatter the grated cheese over each one and return to the oven for 5 to 10 minutes until melted and lightly golden.
Rest and serve
Rest for 5 minutes, then serve warm with the juices spooned over.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How long do you bake stuffed capsicums? +
With a pre cooked beef filling, bake stuffed capsicums at 180°C for about 20 to 25 minutes to soften the shells, then another 5 to 10 minutes once the cheese is on, until melted and golden. The timing softens the capsicum while keeping its shape, since the filling is already cooked through.
Should you cook beef mince before stuffing capsicums? +
Yes, browning the mince first is worth it. It builds deeper flavour, renders excess fat so the filling is not greasy, and means the bake only has to soften the capsicum and melt the cheese. Raw mince stuffed in would need a much longer bake and can leave the filling wet.
Do you need to pre cook capsicums for stuffing? +
No, you can stuff them raw and let them soften in the oven, which keeps a little bite and holds their shape. Brushing the insides with oil helps. If you prefer them very soft, blanch or roast the halves for a few minutes first, then stuff and finish baking.
How do you make stuffed capsicum carnivore friendly? +
Keep the filling protein focused: brown beef mince seasoned simply with salt and pepper, and top with cheese. Leave out the onion, oregano, rice, or breadcrumbs that often pad out the filling. The capsicum shell is the only vegetable, making it a high protein, low carb meal.
What mince is best for stuffed capsicum? +
A grass fed beef mince around 15 to 20% fat is ideal, giving a juicy, flavourful filling that does not dry out in the oven or release too much grease. Leaner mince can taste dry once baked, while very fatty mince pools liquid. The mid range keeps the balance right.
