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Servings 2

 stuffed capsicum


INGREDIENTS

  • 300 g trim lamb mince
  • 1 tbsp olive oil
  • 1 brown onion diced finely
  • 1 clove garlic minced
  • 1 field mushroom diced into small pieces
  • 50 g reduced-fat cheddar cheese
  • 1 large red / orange / yello capsicum cut in half and deseeded
  • 1 large yellow capsicum cut in half and deseeded
  • 1 tsp chilli flakes
  • Pinch of cayenne pepper
  • 1 sprig of fresh dill

Optional Extras:

  • Use lean pork, turkey, or beef mince instead of the lamb mince
  • Replace the chilli flakes with fresh chopped chilli
  • Use green capsicums instead, green capsicums are usually cheaper too
  • Replace the dill with fresh basil or dried oregano
  • Choose to serve alongside a side salad or steamed green beans
 

INSTRUCTIONS

  1. Heat the olive oil in a large saucepan and fry the onion and garlic for a few minutes until the onion becomes translucent.
  2. Add the minced lamb, chilli flakes and cayenne pepper and cook for 5-6 minutes, until the mince is browned.
  3. Add in chopped mushroom and cook until all the ingredients are cooked.
  4. Remove the mince from the heat, and stuff the hollowed out capsicums with the mince mixture.
  5. Scatter some dill on top, then top with cheese.
  6. Cut 2 Capsicums as if they were Halloween Pumpkin Heads
  7. Place the capsicums on baking tray or dish, and cook in a preheated oven at 190 degrees Celsius for 20 minutes, until the cheese has browned and the capsicum is cooked.

RECIPE NOTES

Calories per serve: 390

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