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Greek stuffed capsicums recipe for two
Greek stuffed capsicums recipe for two
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Mediterranean-inspired stuffed capsicums, bursting with flavor, ideal for a romantic dinner for two or shared appetizer for four.
Ingredients:
  • 75g brown rice
  • 4.60 gm olive oil
  • 1 brown onions, finely chopped
  • 250g lamb mince
  • 1 garlic clove, crushed
  • 5.00 gm ground paprika
  • 1 tsp dried oregano
  • 1.25 gm ground cumin
  • 50g reduced-fat fetta
  • 60g pkt Baby Spinach
  • 60ml red wine
  • ½ x 400g can cherry tomatoes
  • 2 red capsicums or yellow capsicums, halved lengthways, seeded
  • Flat-leaf parsley leaves, to serve
  • Lemon zest, to serve
Instructions:
  • Preheat the oven to 140C. Prepare the rice according to the instructions on the packet and let it cool. In a large frying pan over medium heat, heat oil and sauté half of the onion for 5 mins until softened. Add the lamb and cook, breaking up any lumps with a wooden spoon, for 5 mins or until it changes color. Stir in half of the garlic, then add the paprika, oregano, and cumin, cooking for 1 min until fragrant. Remove from heat and combine with the cooked rice, feta, and spinach. Season with salt and pepper.
  • Heat the rest of the oil in a saucepan over medium heat. Sauté the remaining onions and garlic until softened, about 5 minutes. Pour in the wine or stock, bring to a boil, and simmer for 2 minutes until reduced by half. Stir in the tomatoes and cook for 5 minutes until the sauce slightly thickens. Season to taste.
  • - Arrange the capsicum halves in a roasting pan, cut-side up. - Fill each capsicum half with the rice mixture evenly. - Pour the sauce around the capsicum. - Bake covered for 30 minutes. - Uncover and bake for an additional 30 minutes until capsicum is very tender. - Serve topped with parsley and lemon zest.

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