Greek-style stuffed capsicums
These roast capsicums are filled with lamb mince, brown rice and loads of flavour for a filling dinner option.
Note: + Cooling time
- 3/4 cup (150g) brown rice
- 1 tsp olive oil
- 2 brown onions, finely chopped
- 500g Coles Australian Lamb Mince
- 2 garlic cloves, crushed
- 1 tbs ground paprika
- 2 tsp dried oregano
- 1 tsp ground cumin
- 100g reduced-fat fetta
- 120g pkt Coles Brand Australian Baby Spinach
- 1/2 cup (125ml) red wine or beef stock
- 400g can cherry tomatoes
- 4 red or yellow capsicums, halved lengthways, seeded
- Flat-leaf parsley leaves, to serve
- Lemon zest, to serve
Preheat oven to 140°C. Cook the rice following packet directions. Set aside to cool. Heat half the oil in a large frying pan over medium heat. Add half the onion and cook, stirring, for 5 mins or until onion softens. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the lamb changes colour. Stir in half the garlic. Add the paprika, oregano and cumin and cook, stirring, for 1 min or until aromatic. Remove from heat. Add the rice, fetta and spinach and stir to combine. Season.
Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add the remaining onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the wine or stock and bring to the boil. Cook for 2 mins or until reduced by half. Add the tomatoes and cook for 5 mins or until the sauce thickens slightly. Season.
Place capsicum, cut-side up, in a roasting pan. Spoon the rice mixture evenly among the capsicum halves. Pour the sauce around the capsicum. Bake, covered, for 30 mins. Uncover and bake for a further 30 mins or until capsicum is very tender. Top with parsley and lemon zest to serve.