Stuffed Peppers

By Market Magazine


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Cooking Time




  • 4 large 4 red capsicums, halved, deseeded

  • 2 tsp 2 olive oil

  • 1 small 1 red onion, finely chopped

  • 2 2 garlic cloves, crushed

  • 2 tsp 2 finely grated lemon zest

  • 1 tsp 1 ground cumin

  • 1 tsp 1 ground cinnamon

  • 300 g 300 lean lamb mince

  • 125 g 125 cup microwave basmati rice, cooked

  • 1 cup 1 canned diced tomatoes

  • 2 Tbsp 2 toasted pine nuts

  • Salt and pepper, to season

  • 2 Tbsp 2 chopped fresh flat-leaf parsley, plus extra leaves to serve

  • 8 small 8 eggs


  • Preheat oven to 180°C, fan-forced. Line large baking tray with baking paper. Place capsicum on prepared tray and bake for 15 minutes.
  • Meanwhile, heat oil in large non-stick frying pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic, zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add mince and cook, breaking mince up with wooden spoon for 3-4 minutes or until just cooked. Add rice, tomatoes and pine nuts and cook, stirring, for 2 minutes. Season, and then stir in the parsley.
  • Drain any liquid from capsicums. Spoon filling into capsicums and make an indent in each. Carefully break an egg into indent and bake for 15 minutes or until eggs are cooked to your liking. Serve sprinkled with extra parsley

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