Written by Peta Cullis

7 Dec 2020


  • 4 capsicums (any colour)
  • 1/2 onion
  • 1 tomato
  • 500g extra lean beef mince
  • garlic powder
  • gound fennel
  • chilli powder
  • salt and pepper
  • 200g macaroni pasta
  • 80g tinned corn drained and rinsed
  • 250g tomato salsa
  • grated cheese or parmesan to top
  • 1 tbs extra virgin olive oil


  1. Cut the top off the capsicums to make a lid and remove the seeds with a knife and a spoon
  2. Cook macaroni to directions on packet and pre-heat the oven to 180 degrees
  3. Heat the olive oil in a medium frying pan
  4. Dice the onion and tomato, add onion to frying pan with mince meat
  5. Add ground herbs, salt and pepper to taste
  6. Add tomato, corn, and salsa into beef onion mixture, mix well and cook for 5 minutes on medium heat.
  7. Drain and mix the macaroni through the beef mixture
  8. Stuff the mixture into the empty capsicum shells and sprinkle cheese on the top
  9. Bake in the oven for 30 minutes and serve!

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