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25 • minutes
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4 • serves
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Lamb & Couscous Stuffed Capsicums

5/5 (1)


  • tick4 large capsicums – any colour
  • tick250g Lamb Mince (we love Pure South)
  • tick1 can Chantal Organics Chopped Tomatoes
  • tick2 Tbsp Chantal Organics Tomato Paste
  • tickA drizzle of Chantal Organics Extra Virgin Olive Oil
  • tick1 clove garlic - minced
  • tick1 onion - chopped finely
  • tick1 Tbs Baharat spice mix (or Moroccan spice if you cannot find)
  • tick1/2 packet Moroccan Couscous (we love Diamond)
  • tickA handful of mixed herbs - parsley, mint and dill - chopped (we love Superb Herb)
  • tick1 cup lamb or chicken stock (we love Simon Gaults)
  • tick100g Feta cheese, crumbled - (we love Delmaine)


  • Step 1.

    Preheat the oven to 200°C.

  • 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.

  • 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.

  • 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.

  • Step 5.

    Cook the couscous according to the packet instructions.

  • Step 6.

    Stir the couscous and mixed herbs into the lamb mixture - season to taste.

  • 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.

Chantal Organics Products used

Extra Virgin Olive Oil
Tomato Paste
Chopped Tomatoes

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