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Beef & Mushroom Stuffed Capsicums

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Servings: 2 Adults
Course: 1 meal a day, Baby Led Weaning, BLW, Family Meals, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams beef mince
  • 50 grams mushroom
  • 1 tsp miso
  • 1 tsp dried oregano
  • 1 small garlic clove
  • 1/4 tsp apple cider vinegar
  • 3 tbsp bone broth
  • 700 grams passata
  • 1/4 tsp honey optional - omit under 12 months
  • 250 grams bullhorn capsicums

Equipment

  • Chopping board
  • knife
  • Small Bowl
  • Ovenproof Dish
  • Measuring Spoons

Method
 

  1. Finely chop the mushroom and finely dice the garlic clove
  2. Take out a small bowl and add in the beef mince, mushroom, miso, dried oregano, garlic, apple cider vinegar and bone broth. Mix until combined
  3. Preheat the oven to 170 degrees
  4. Wash the capsicums and remove the seeds inside. Spoon the beef mixture into the capsicums until full
  5. Place the stuffed capsicums into an oven proof dish and pour the passata over the top. If you have any remaining mince, you can roll them into little meatballs to bake within the sauce. Drizzle the honey over the top if using.
  6. Bake for roughly 45 minutes until the capsicums have softened within the sauce. Half way you can also spoon the passata over the capsicums to help them cook evenly and soften nicely
  7. Season with salt to taste if serving for the whole family

Notes

Age Appropriate: One meal a day+
Notes: the capsicum should go really soft if submerged under the sauce and will be safe for baby to eat, if it seems tough you can eat that bit yourself and serve baby the meat balls and sauce!
Recipe created for Boob to Food by Jane Houston