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Middle-Eastern Stuffed Capsicums

Yields6 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 6 small green or red capsicums
 1 bunch silverbeet
 2 tbsp olive oil
 1 brown onion, peeled, finely diced
 2 carrots, peeled & finely diced
 2 cloves of garlic, crushed
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tbsp ground smoked paprika
 500 g lamb mince
 1 can of chopped tomatoes
 70 g pine nuts, toasted
1

Preheat oven to 180C. Cut the top of each capsicum and carefully remove the seeds, trying not to split the capsicum.

2

Strip the leaves from the stems of the silverbeet leaves. Cut the stems into a fine dice and finely shred the leaves.

3

In a large crock pot, heat the olive oil over medium heat and add the onion, carrot and silverbeet stems only. Cook until very tender, about 5-10 minutes, stirring occasionally. Add the garlic and cook for a further 1-3 minutes until fragrant.

4

Add the ground cumin, coriander and paprika and stir until fragrant, about 1 minute. Add the mince and use the back of the spoon to break it up. Cook until brown and all the liquid has evaporated, about 10 minutes.

5

Add the chopped tomatoes and stir to combine. Add the silverbeet leaves and cook until the liquid has almost all evaporated, about 15 minutes.

6

Stir the pine nuts through the mixture and spoon into the capsicums. Place in a baking tray and bake until the capsicums are soft, about 15-20 minutes. Serve warm with salad.

Nutrition Facts

Servings 6