Boost your veg in these tasty stuffed capsicums. Loaded with lamb, chickpeas and delicious spices, they’re a winner.
Serves44
Cook time1 hr1 hour
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
