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Middle Eastern stuffed capsicums
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Prep Time:
20 minutes
Cook Time:
36 minutes
Total Time:
56 minutes
"Spicy mince stuffed in flavorful capsicums for a delicious dinner."
Ingredients:
  • 27.30 gm olive oil
  • 2 brown onions, finely chopped
  • 2 zucchini, finely chopped
  • 62.50 ml pine nuts, chopped
  • 2 garlic cloves, crushed
  • 10.00 gm Middle Eastern spice mix
  • 600g lean beef mince
  • 63.75 gm beef stock
  • 165.00 ml coriander leaves, chopped
  • 4 small red capsicum, halved lengthways, deseeded
  • 125.00 ml thick Greek-style yoghurt
  • 1 lemon, rind finely grated
  • Salt, to season
Instructions:
  • 1. Preheat the oven to 180C. 2. Heat oil in a frying pan over medium heat, then add onions, zucchini, pine nuts, and garlic. Cook and stir for 10 minutes until vegetables are soft.
  • Crank up the heat. Stir in the spice mix and cook for 1 minute. Add the mince and break it up with a wooden spoon while stirring for 6 minutes until browned. Pour in the stock and let it simmer for 5 minutes. Take it off the heat and stir in 1/2 cup of coriander. Season with salt and pepper, then mix everything thoroughly.
  • Arrange the capsicums in a baking dish, cut-side up. Fill them with the minced mixture and cover with foil. Bake for 20-30 minutes until the capsicums are tender.
  • Dollop yogurt on top of each bell pepper, sprinkle with lemon zest and leftover coriander. Serve.

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