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  • 6 capsicums (or use 2 large courgettes)
  • 2 tsp oil
  • 500 g lean beef mince
  • 4 spring onions, sliced or 1 small onion, finely diced
  • 2-3 tsp Gregg's Cajun Seasoning
  • 420 g can Wattie’s Extra Rich and Thick Condensed Tomato Soup
  • 400 g can Craig's Cannellini Beans, drained
  • ½ cup grated Edam cheese


1. Preheat oven to 180°C. Prepare capsicums by cutting in half lengthwise and removing the seeds. If using courgettes cut lengthwise and scoop out seeds and soft centre to make a hollow for the filling. Place in a baking dish and bake in oven for 15-20 minutes.

2. Heat oil in a non-stick pan and brown mince. Add onion and Cajun seasoning and cook for a further 2 minutes. Stir in the Wattie’s Extra Rich and Thick Condensed Tomato Soup and Craig’s Cannellini Beans.

3. Spoon mince mix into the capsicums or courgettes and top with grated cheese. Return to the oven for another 10 minutes or until vegetables are tender. Serve with a crisp salad and crusty bread.

Rate and Review

1 Rating Spicy Stuffed Vegetables

Reviews (1)

June's Review | Rating

So easy & a fantastic flavour. I did add extra cajun spice as we like our food spicey, very much a favourite for my family