500g beef mince
4 spring onions, finely chopped
½ cup cold cooked rice
½ cup parsley, finely chopped
1 tbsp currants
2 tsp smoked paprika
200g tub Chris' Spicy Capsicum Dip
2 large red capsicum, halved and seeds removed
480g jar prepared chunky pasta tomato sauce
½ cup basil leaves, torn
Salt and freshly ground black pepper to taste
1/4 cup red wine
2 tbsp Chris' Greek Style Natural Yoghurt

1. Combine the mince, spring onions, rice, parsley, currants, paprika and about ¾ of the Chris' Spicy Capsicum Dip in a bowl and mix until very well combined.

2. Press the mixture into the capsicum halves and place into a heavy based deep frying pan. Combine the tomato sauce, salt, pepper and basil leaves with red wine and pour over the filled capsicums. Cover and simmer gently for about 25 minutes, regularly basting the capsicums with the sauce.

3. Combine the remaining Chris' Spicy Capsicum Dip and Chris' Greek Style Natural Yoghurt and dollop onto each capsicum. Serve with mashed potatoes.

• Green or yellow capsicums can also be used.
• Capsicums can also be roasted in a covered oven proof dish at 200°C for 40 minutes.
• Beef mince can be replaced with lamb or chicken mince, if desired.
• For a lighter alternative, replace Chris' Spicy Capsicum Dip with Chris' Lite & Fresh Spicy Capsicum Dip.