Lamb and chickpea stuffed capsicums
Boost your veg in these tasty stuffed capsicums. Loaded with lamb, chickpeas and delicious spices, they’re a winner.
Note: + cooling time
- 4 medium capsicums
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 3 tsp pistachio dukkah
- 1 tsp ground paprika
- 1/2 tsp dried chilli flakes (optional)
- 250g Coles Australian Lamb Mince
- 1 tbs tomato paste
- 400g can chickpeas, rinsed, drained
- 100g Coles Danish Fetta, crumbled
- 2 tbs chopped flat-leaf parsley
- Pistachio dukkah, extra, to serve
Preheat oven to 200°C. Grease a large roasting pan. Cut the capsicums in half lengthways. Use a small sharp knife to carefully remove the seeds and membrane. Place the capsicum halves, cut-side up, in the prepared pan.
Heat the oil in a large deep frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add garlic and cook, stirring, for 30 secs or until aromatic.
Stir the dukkah, paprika and chilli, if using, into the onion mixture. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Stir in the tomato paste. Remove from heat. Stir in chickpeas. Season. Cool slightly.
Add fetta to the mince mixture and stir to combine. Divide evenly among capsicum halves. Cover loosely with foil. Bake for 45 mins or until the capsicum is tender. Divide among serving plates. Sprinkle with parsley and extra dukkah.