Looking for a meal that's packed with flavour and veg? Look no further than our spiced lamb and stuffed capsicums recipe.
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Preheat oven to 180°C. Heat half the oil in a frying pan over medium-high heat. Add the brown onion and cook, stirring, for 5 mins or until onion softens. Add the garlic, paprika and oregano and cook, stirring, for 1-2 mins or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add the diced tomato and chickpeas and cook, stirring, for 10 mins or until the mixture thickens slightly. Add the spinach and stir to combine. Transfer to a heatproof bowl.
Heat the remaining oil in the pan over medium-high heat. Add red onion and cook, stirring, for 5 mins or until onion softens. Add wine or stock and bring to a simmer. Cook for 2 mins or until liquid reduces slightly. Add cherry tomatoes and bring to a simmer. Cook for 1-2 mins or until heated through.
Spoon the cherry tomato mixture into a large baking dish. Spoon the mince mixture among capsicum halves. Arrange capsicum over the cherry tomato mixture. Cover with foil and bake for 45 mins or until the capsicum is tender. Uncover and bake for a further 15 mins or until golden brown.
Serve with oregano leaves and tzatziki
COOK. STORE. SAVE.
Got rice in the pantry? Use 2 cups cooked rice instead of the mince for a money-saving vegetarian twist.
COOK IT RIGHT
Buy it right
Choose capsicums with firm skin and green stems.
Store it right
Place capsicums in sealable bags in the vegetable crisper for up to 1 week.
Cook it right
When roasting capsicums, to prevent them from drying out, cover the capsicums for the first 45 mins cooking time.