Ingredients

  • 6 red capsicums
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 500 g lamb mince
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped mint
  • 80 g baby spinach leaves
  • ¼ cup currants
  • ¼ cup long grain or basmati rice
  • salt
  • freshly ground black pepper

Directions

  • Pre-heat oven to 180˚C.
  • Cut the caps off capsicums and reserve.  Remove seeds and white membranes from the inside of the capsicums and discard.  Set aside the whole capsicum shells.
  • Heat olive oil in a frypan over moderate heat and sauté the onion until transparent.  Add the garlic and stir for 1 minute.  Increase heat and add lamb mince, stirring constantly to break it up and allow the meat to brown.
  • Add remaining ingredients and stir to combine then cook, covered, for 10 minutes.  Remove from the heat.
  • Divide the lamb mixture into 4 portions and spoon this into each capsicum shell.  Place capsicums into a shallow gratin or lasagne dish and put on the caps.
  • Cook in the oven for about 20 minutes or until the capsicums have softened but are still holding their shape.

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