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Spicy stuffed capsicums
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 400g lamb mince
  • 28.00 gm rogan josh curry paste
  • 400g can diced tomatoes
  • 400g can brown lentils, drained, rinsed
  • 187.50 ml frozen peas
  • 82.50 ml chopped fresh coriander leaves
  • 4 (200g each) small green capsicums
Instructions:
  • Heat oil in a frying pan over medium-high heat, then sauté the onion until soft. Add the mince and brown it while breaking it up with a wooden spoon. Stir in the curry paste until fragrant, about 30 seconds.
  • Combine the fresh tomato and lentils in the pot. Bring to a gentle boil. Lower the heat to medium-low and let it simmer for 10 minutes until it thickens. Fold in the peas and fragrant coriander. Take the pot off the heat.
  • Slice a thin piece from the base of each capsicum so they can sit flat. Remove the tops of the capsicums and use a spoon to scoop out the seeds and membrane. Fill the capsicums with the minced mixture.
  • Set up a bamboo steamer over a pot of gently simmering water. Line the steamer with parchment paper and arrange the capsicums inside. Cover and steam for 15 to 20 minutes until the capsicums are tender. Serve hot.

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