Stuffed Capsicum with Beef Mince
Serving for One
Ingredients
1 Red Capsicum 150g
80g Free Range Mince
45g Grated Zucchini
30g Grated Carrot
1/4 cup Baby Spinach
1/3 cup Spinach
45g Grated Tasty Cheese
1 teaspoon Melrose Coconut Oil (available from Low Carb Emporium)
Lets Cook
Firstly heat your oven to 1800 degrees. The take the top off your capsicum and deseed. Put as side.
Now in a fry pan place the coconut oil and cook your mince, add the carrot, zucchini and spinach until cooked through. Then toss through 80% of the tasty cheese.
Now stuff your capsicum with the mixture. Take some tin foil and make a well for the capsicum to sit up in. Then place in well and put in oven for 15 minutes.
After 15 minutes take out and top with remainder tasty cheese and bake for a further 5 minutes. Then serve on a bed of spinach. Enjoy.
Macros
Protein 32.4g
Carbs 11.1g
Fat 30.1g
- 1 Red Capsicum 150g
- 80g Free Range Mince
- 45g Grated Zucchini
- 30g Grated Carrot
- ¼ cup Baby Spinach
- ⅓ cup Spinach
- 45g Grated Tasty Cheese
- 1 teaspoon Melrose Coconut Oil (available from Low Carb Emporium)
- Lets Cook
- Firstly heat your oven to 1800 degrees. The take the top off your capsicum and deseed. Put as side.
- Now in a fry pan place the coconut oil and cook your mince, add the carrot, zucchini and spinach until cooked through. Then toss through 80% of the tasty cheese.
- Now stuff your capsicum with the mixture. Take some tin foil and make a well for the capsicum to sit up in. Then place in well and put in oven for 15 minutes.
- After 15 minutes take out and top with remainder tasty cheese and bake for a further 5 minutes. Then serve on a bed of spinach. Enjoy.
- Macros
- Protein 32.4g
- Carbs 11.1g
- Fat 30.1g