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Spiced lamb and chickpea stuffed capsicums

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  • Dairy free
  • Egg free
  • Lactose free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

Looking for a meal that's packed with flavour and veg? Look no further than our spiced lamb and stuffed capsicums recipe.

  • Serves6
  • Cook time1 hour 35 minutes
  • Prep time15 minutes
Spiced lamb and chickpea stuffed capsicums


  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs ground paprika
  • 2 tsp dried oregano
  • 500g Coles Australian Lamb Mince
  • 400g can diced tomatoes
  • 400g can chickpeas, rinsed, drained
  • 60g baby spinach leaves, shredded
  • 1 red onion, cut into wedges
  • 1/2 cup (125ml) red wine or salt-reduced chicken stock
  • 400g can cherry tomatoes
  • 3 large red or yellow capsicums, halved lengthways, seeded

Nutritional information

Per serve: Energy: 2199kJ/526 Cals (25%), Protein: 30g (60%), Fat: 25g (36%), Sat Fat: 8g (33%), Sodium: 141mg (7%), Carb: 41g (13%), Sugar: 11g (12%), Dietary Fibre: 4g (13%).

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.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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. 

Recipe tip

Serve with oregano leaves and tzatziki

Got rice in the pantry? Use 2 cups cooked rice instead of the mince for a money-saving vegetarian twist.

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.