Lemon Pepper Beef Stuffed Capsicums

• Meanwhile, boil the kettle. 
• Grate carrot. 

• When capsicums have 10 minutes remaining, in 
a medium heatproof bowl, place couscous and half 
the stock concentrate.
• Add the boiling water(see ingredients) and stir to 
combine. Immediately cover with plate and leave for 
5 minutes. 
• Fluff up with a fork and set aside. 

• Meanwhile, in a large frying pan, heat a drizzle 
of olive oil over high heat. Cook carrot and beef
mince, breaking mince up with a spoon, until just 
browned, 3-4 minutes. 
• Add tomato paste and lemon pepper seasoning 
and cook until fragrant, 1-2 minutes. 
• Stir in the water, brown sugar and remaining stock 
concentrate, until slightly thickened, 1-2 minutes. 

TIP: For best results, drain the oil from the pan before 
cooking the tomato paste. 

• Once couscous is cooked, add a drizzle of 
olive oil and stir through baby spinach leaves
until combined. 
• Once capsicums are roasted, spoon in beef filling.