STUFFED PEPPERS
Serves
4
Preparation
10
minutesCooking Time
30
minutesIngredients
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
Method
- 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
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
