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Lamb and chickpea stuffed capsicums recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Wholesome and easy lamb and chickpea stuffed capsicums for a delicious weekday dinner.
Ingredients:
  • 4 medium capsicums
  • 1 brown onion, finely chopped
  • 3 tsp pistachio dukkah
  • 2.50 gm ground paprika
  • 1/2 tsp dried chilli flakes (optional)
  • 250g Lamb Mince
  • 22.20 gm tomato paste
  • 400g can chickpeas, rinsed, drained
  • 100g Danish Fetta, crumbled
  • 40.00 ml chopped flat-leaf parsley
  • Pistachio dukkah, extra, to serve
Instructions:
  • Preheat your oven to 200°C. Grease a large roasting pan. Halve the capsicums lengthwise and remove seeds and membrane with a small knife. Arrange the capsicum halves cut-side up in the pan.
  • In a large deep frying pan over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  • Mix the dukkah, paprika, and optional chilli into the onion mixture. Add the mince and cook for 5 minutes until it changes color, breaking up any lumps with a wooden spoon. Stir in the tomato paste, then add chickpeas and season to taste. Allow it to cool slightly before serving.
  • Mix feta into the mince blend until combined. Spoon mixture evenly into the capsicum halves. Loosely cover with foil and bake for 45 minutes until capsicum is tender. Serve on plates and garnish with parsley and extra dukkah.

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