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Greek-style stuffed capsicums
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Stuffed bell peppers with Greek lamb and rice using fresh seasonal ingredients.
Ingredients:
  • 150g brown rice
  • 4.60 gm olive oil
  • 2 brown onions, finely chopped
  • 500g Lamb Mince
  • 2 garlic cloves, crushed
  • 10.00 gm ground paprika
  • 2 tsp dried oregano
  • 2.50 gm ground cumin
  • 100g reduced-fat fetta
  • 120g pkt Baby Spinach
  • 125ml red wine
  • 400g can cherry tomatoes
  • 4 red capsicums or yellow capsicums, halved lengthways, seeded
  • Flat-leaf parsley leaves, to serve
  • Lemon zest, to serve
Instructions:
  • Preheat the oven to 140C. Cook the rice according to package instructions and let it cool. In a large frying pan over medium heat, heat some of the oil. Sauté half of the onion for 5 minutes until softened. Add the lamb and cook for 5 minutes until it changes color, breaking up any lumps with a wooden spoon. Mix in half of the garlic, paprika, oregano, and cumin, and cook for 1 minute until fragrant. Remove from heat and stir in the rice, feta, spinach, and season to taste.
  • Heat the rest of the oil in a saucepan over medium heat. Sauté the rest of the onion and garlic for 5 minutes until onion softens. Pour in the wine or stock, bring to a boil, and simmer for 2 minutes until reduced by half. Stir in the tomatoes and simmer for 5 minutes until the sauce slightly thickens. Season to taste.
  • Arrange the capsicum in a roasting pan, cut-side up. Fill each capsicum half with the rice mixture and drizzle the sauce around them. Bake covered for 30 minutes, then uncover and continue baking for another 30 minutes until the capsicum is very tender. Garnish with parsley and lemon zest before serving.

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