- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
These stuffed capsicums will be your new go-to dinner. They’re easy to make and full of flavour.
- Serves6
- Cook time1 hour
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 red onion, finely chopped
- 500g Coles Australian Lamb Mince
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp dried mint
- 250g pkt microwavable brown rice
- 2 ripe tomatoes, coarsely chopped
- 1/2 cup (60g) pitted mixed olives, thinly sliced
- 6 capsicums
- 2 wholemeal pita pockets, cut into wedges
- Tzatziki dip, to serve
- Mint leaves, to serve
- Flat-leaf parsley leaves, to serve
Nutritional information
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 180°C. Heat half the oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add paprika, oregano and mint and cook for 1 min or until aromatic. Remove from heat. Stir in rice, tomato and olive. Season.
Step 2
Use a small serrated knife to cut the top off each capsicum and reserve. Remove the seeds and membrane. Spoon the mince mixture evenly among the capsicums. Top with the reserved capsicum tops. Place in a roasting pan and drizzle with remaining oil. Season. Cover pan tightly with foil and bake for 30 mins. Uncover and bake for a further 20 mins or until capsicums are very tender and filling is heated through.
Step 3
Meanwhile, line a baking tray with baking paper. Arrange the pita over the tray and spray with olive oil spray. Season. Bake for 10 mins or until crisp.
Step 4
Place the capsicums on a serving platter. Drizzle the filling with tzatziki and sprinkle with mint and parsley. Serve with pita wedges.
Recipe tip
COOK. STORE. SAVE.
Smart Swap: For a meat-free version, swap mince for black or refried beans.
Ingredient tip: You can use yellow, green or red capsicums for this recipe.
Lamb stuffed capsicums
- Serves6
- Cook time1 hour
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 red onion, finely chopped
- 500g Coles Australian Lamb Mince
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp dried mint
- 250g pkt microwavable brown rice
- 2 ripe tomatoes, coarsely chopped
- 1/2 cup (60g) pitted mixed olives, thinly sliced
- 6 capsicums
- 2 wholemeal pita pockets, cut into wedges
- Tzatziki dip, to serve
- Mint leaves, to serve
- Flat-leaf parsley leaves, to serve
Description
These stuffed capsicums will be your new go-to dinner. They’re easy to make and full of flavour.
Method
Step 1
Preheat oven to 180°C. Heat half the oil in a large frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add paprika, oregano and mint and cook for 1 min or until aromatic. Remove from heat. Stir in rice, tomato and olive. Season.
Step 2
Use a small serrated knife to cut the top off each capsicum and reserve. Remove the seeds and membrane. Spoon the mince mixture evenly among the capsicums. Top with the reserved capsicum tops. Place in a roasting pan and drizzle with remaining oil. Season. Cover pan tightly with foil and bake for 30 mins. Uncover and bake for a further 20 mins or until capsicums are very tender and filling is heated through.
Step 3
Meanwhile, line a baking tray with baking paper. Arrange the pita over the tray and spray with olive oil spray. Season. Bake for 10 mins or until crisp.
Step 4
Place the capsicums on a serving platter. Drizzle the filling with tzatziki and sprinkle with mint and parsley. Serve with pita wedges.