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.
Ingredients
4 large capsicums – any colour- 250g Lamb Mince (we love Pure South)
- 1 can Chantal Organics Chopped Tomatoes
- 2 Tbsp Chantal Organics Tomato Paste
- A drizzle of Chantal Organics Extra Virgin Olive Oil
- 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)
instructions
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Step 1.
Preheat the oven to 200°C.
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Step 2.
Cut capsicums in half lengthwise through stems (retain stems) and remove seeds. Place the halves, cut side up on a baking tray. Set aside.
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Step 3.
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.
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Step 4.
Add minced lamb and cook until the lamb is browned and crumbly. Add Baharat spice mix, chopped tomato and tomato paste. Cover and simmer for 15 minutes.
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Step 5.
Cook the couscous according to the packet instructions.
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Step 6.
Stir the couscous and mixed herbs into the lamb mixture - season to taste.
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Step 6.
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.
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Chantal Organics Products used
