Lamb Couscous Stuffed Capsicums
Stuffed rainbow capsicums with a Middle Eastern-inspired lamb and couscous filling. This dish is perfect for a light summer supper.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dinner, Side Dish
Cuisine Middle Eastern
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.