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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

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


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


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.


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.


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


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