Greek-style stuffed capsicum

Source: Coles magazine July 2016 - page 11
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Serves 8 - Prep 20 min (+ cooling time) - Cooking 1 1/2 hours

 3/4 cup (150g) brown rice
 1 teaspoon olive oil
 2 brown onions, finely chopped
 500g Coles Australian Lamb Mince
 2 garlic cloves, crushed
 1 tablespoon ground paprika
 2 teaspoons dried oregano
 1 teaspoon ground cumin
 100g reduced-fat fetta
 120g pkt Coles Brand Australian Baby Spinach
 1/2 cup (125ml) red wine or beef stock
 400g can cherry tomatoes
 4 red capsicums or yellow capsicums, halved lengthways, seeded
 Flat-leaf parsley leaves, to serve

 Lemon zest, to serve


  1. Preheat oven to 140C. Cook rice following packet directions. Set aside to cool. Heat half the oil in a large frying pan over medium heat. Add half the onion and cook, stirring, for 5 mins or until onion softens. Add lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until lamb changes colour. Stir in half the garlic. Add the paprika, oregano and cumin and cook, stirring, for 1 min or until aromatic. Remove from heat. Add rice, fetta and spinach and stir to combine. Season.
  2. Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add remaining onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the wine or stock and bring to the boil. Cook for 2 mins or until reduced by half. Add the tomatoes and cook for 5 mins or until sauce thickens slightly. Season.
  3. Place capsicum, cut-side up, in a roasting pan. Spoon the rice mixture evenly among the capsicum halves. Pour the sauce around the capsicum. Bake, covered, for 30 mins. Uncover and bake for a further 30 mins or until capsicum is very tender. Top with parsley and lemon zest to serve.

Vic Lic

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