Stuffed rainbow capsicums with a Middle Eastern-inspired lamb and couscous filling. This dish is perfect for a light summer supper.
Cook time 40 minutes
Prep time 20 minutes
4 large capsicums – any colour
250g Lamb Mince (we love Pure South)
1 can Crushed Tomato (we love Chantals Organics)
2 Tbsp tomato paste
A drizzle of olive oil (we love Olivado)
1 clove garlic – minced
1 onion – chopped finely
1 Tbs Baharat spice mix (or Moroccan spice if you cannot find)
1/2 packet Moroccan Couscous (We love Diamond)
A handful of mixed herbs – parsley, mint and dill – chopped (we love Superb Herb)
1 cup lamb or chicken stock (we love Simon Gaults)
100g Feta cheese, crumbled – (we love Delmaine)
- Preheat the oven to 200°C.
- Cut capsicums in half lengthwise through stems (retain stems) and remove seeds. Place the halves, cut side on a baking tray. Set aside.
- Heat a large non-stick fry pan over medium high heat and cook onion and garlic with a dash of olive oil until soft about 5 minutes.
- Add minced lamb and cook until the lamb is browned and crumbly. Add Baharat spice mix, Crushed tomato, tomato paste. Cover and simmer for 15 minutes.
- Cook the couscous according to the packet instructions.
- Stir the couscous and mixed herbs into the lamb mixture – season to taste.
- Fill each halved capsicum with lamb & couscous mixture. Sprinkle the tops with feta cheese and extra herbs. Bake until capsicums are soft and topping is golden – about 30-40 minutes.