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

1h 30m


  • 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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.