Lamb Couscous Stuffed Capsicums

Name: Lamb Couscous Stuffed Capsicums
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 large capsicums (any colour); 250 g lamb mince; 1 can Chantals Organics crushed tomato; 2 tbsp tomato paste; Drizzle of Olivado olive oil; 1 clove garlic (minced); 1 Onion (chopped finely); 1 Tbsp baharat spice mix (or Moroccan spice if you cannot find); 1/2 packet Diamond Moroccan couscous; Handful of Superb Herb parsley, mint and dill (chopped); 1 cup lamb or chicken stock; 100 g Feta Cheese (crumbled)

Stuffed rainbow capsicums with a Middle Eastern-inspired lamb and couscous filling. This dish is perfect for a light summer supper.

Print Pin Rate

Prep Time 20

Cook Time 40

Total Time 1

Course Dinner, Side Dish

Cuisine Middle Eastern

Servings people

Ingredients

4 large capsicums any colour
250 g lamb mince
1 can Chantals Organics crushed tomato
2 tbsp tomato paste
Drizzle of Olivado olive oil
1 clove garlic minced
1 Onion chopped finely
1 Tbsp baharat spice mix or Moroccan spice if you cannot find
½ packet Diamond Moroccan couscous
Handful of Superb Herb parsley, mint and dill chopped
1 cup lamb or chicken stock
100 g Feta Cheese crumbled

Instructions

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.