Stuffed Capsicum for Two
Serves: 2
Prep time: 20 minutes
Cook time: 1 ¼ hours
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- ⅓ cup uncooked brown rice
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 250g lamb or beef mince
- 1 garlic clove, crushed
- 2 teaspoons ground paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 50g feta, reduced fat
- 1 cup packed baby spinach leaves
- ¼ cup beef stock
- ½ 400g can chopped tomatoes
- 2 red or yellow capsicums, halved lengthways and deseeded
- Flat leaf parsley, finely chopped, to serve
Method:
- COOK brown rice according to packet instructions and set aside to cool.
- PREHEAT oven to 140˚C.
- HEAT oil in a large frying pan over medium heat then add the onion and cook for 5 minutes or until softened.
- ADD the mince and cook for about 5 minutes, stirring with a wooden spoon to break up lumps. When the lamb is cooked through add the garlic and spices and cook for a further minute or until aromatic.
- REMOVE from heat and stir through the feta and spinach leaves.
- COMBINE the beef stock and half can of chopped tomatoes in a small saucepan and bring to a boil. Simmer until slightly thickened (about 5 minutes).
- PLACE capsicums cut side up into a small roasting pan or oven-proof dish. Spoon the rice mixture evenly among the capsicum halves then pour the tomato sauce around the capsicums.
- BAKE covered for 30 minutes then uncover and bake for a further 30 minutes or until capsicum is tender.
- SPRINKLE with parsley and serve.
What's Great About It:
These stuffed capsicums are a delicious way to get half of your recommended serves of veg in one meal! The capsicum becomes tender and soft and takes on a roasted flavour which couples beautifully with the feta and spices.
