Spicy Stuffed Capsicums
- 1 tablespoon olive oil
- 2 medium onions, diced
- 2 medium zucchinis, grated
- 1/4 cup pine nuts
- 2 cloves garlic, diced
- 1 teaspoon baharat*
- 300g lean beef mince
- 1 cup cooked brown rice
- bunch coriander leaves and stems, finely chopped
- 4 large red capsicums, tops cut off, membranes and seeds removed
- 1/2 cup natural reduced-fat yoghurt
- 1 lemon, zest finely grated
- Preheat oven to 180ºC.
- Brush non-stick frying pan with oil, over medium heat, add onion, zucchini, pine nuts and garlic, cook stirring until onion tender for about 8-10 minutes.
- Increase heat to high adding spice mix, cook until fragrant, about 1 minute.
- Add mince, using spoon to break up and cook until evenly brown, about 5-6 minutes.
- Stir in half the coriander, add rice mixing well into the spicy mixture.
- Place capsicums cut side up in a shallow ovenproof baking dish. Spoon spicy mixture into each capsicum, cover with foil and bake in oven for 20-30 minutes or until capsicums are tender.
- Serve each capsicum with a dollop of yoghurt and a sprinkle of lemon zest and remaining coriander leaves.
* Baharat is a middle eastern mixture of the following spices, paprika, pepper, cumin, cassia, cloves, coriander, cardamon and nutmeg.
Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.
- Chopping board
- Large knife
- Large non-stick frypan
- Pastry brush
- Cooking spoon
- Shallow ovenproof baking dish
- Aluminum foil