• Preheat oven to 240°C/220°C fan-forced. 
• Slice each capsicum in half lengthways then remove 
stem and seeds. 
• Place capsicums on a lined oven tray. Brush with 
olive oil and season to taste with salt and pepper. 
• Arrange cut-side up and roast until tender, 
20-25 minutes.

• 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, diced bacon 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 (for the beef), the brown sugar and remaining vegetable stock powder, 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. 

• Divide spinach couscous and lemon pepper beef 
stuffed capsicums between plates. 
• Drizzle over Greek-style yoghurt to serve. Enjoy!