Pasta Stuffed Capsicums

Serves makes 4

Time 1 hour

Ingredients

4 large capsicums, tops cut off and seeds removed

250g turkey mince

1 cup small pasta shape

1 small zucchini, finely diced

1 small carrot, grated

1 cup baby spinach, chopped

1 can (400g) diced tomatoes

2 tbsp tomato paste

2 cloves garlic, minced

1 tsp dried Italian herbs

1 tsp smoked paprika

Salt and black pepper, to taste

1 tbsp extra virgin olive oil

½ cup shredded mozzarella or crumbled feta cheese 

Handful of fresh basil leaves, plus extra for garnish

Method

Preheat the oven to 180°C (350°F). Line a baking dish with baking paper or lightly grease it with extra virgin olive oil.

Boil the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the ground turkey and cook, breaking it apart, until browned (about 5-7 minutes).

Stir in the diced zucchini and grated carrot and cook for another 3-4 minutes until the veggies soften. Mix in the diced tomatoes, tomato paste, dried Italian herbs, smoked paprika, salt, and black pepper. Simmer for 5-7 minutes, allowing the mixture to thicken slightly. Remove from the heat and stir in the baby spinach along with a handful of fresh basil. Then add the cooked pasta to the turkey and vegetable mixture, stirring well to combine.

Spoon the pasta and turkey mixture into the hollowed-out capsicums, filling them generously. Place the stuffed capsicums in the prepared baking dish. Sprinkle each stuffed capsicum with shredded mozzarella or crumbled feta if desired.

Cover the dish loosely with foil and bake for 25-30 minutes, until the capsicums are tender and the cheese is golden and bubbly.

Let the stuffed capsicums cool slightly, then garnish with extra fresh basil leaves before serving.