1. Heat 1 teaspoon oil in non-stick pan. Cook 1 chopped onion and 2 cloves crushed garlic. Add 400g lean pork mince. Cook.
2. Stir in 2 cups Birds Eye Country Harvest Carrot, Cauliflower and Broccoli. Cook 2 minutes. Add 1 cup tomato pasta sauce. Bring to boil.
3. Cut 4 banana capsicums in half lengthways. Remove seeds and membrane. Spoon mince into capsicums. Place onto oven tray. Cook in a very hot oven (240C) for 10 minutes or until tender.