Make the most of seasonal produce and load sweet juicy capsicums with a Greek-style lamb and brown rice stuffing.
Ingredients
- 3/4 cup (150g) brown rice
- 1 teaspoon olive oil
- 2 brown onions, finely chopped
- 500g Coles Australian Lamb Mince
- 2 garlic cloves, crushed
- 1 tablespoon ground paprika
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 100g reduced-fat fetta
- 120g pkt Coles Brand Australian Baby Spinach
- 1/2 cup (125ml) red wine or beef stock
- 400g can cherry tomatoes
- 4 red capsicums or yellow capsicums, halved lengthways, seeded
- Flat-leaf parsley leaves, to serve
- Lemon zest, to serve
Method
- Step 1Preheat oven to 140C. Cook rice following packet directions. Set aside to cool. Heat half the oil in a large frying pan over medium heat. Add half the onion and cook, stirring, for 5 mins or until onion softens. Add lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until lamb changes colour. Stir in half the garlic. Add the paprika, oregano and cumin and cook, stirring, for 1 min or until aromatic. Remove from heat. Add rice, fetta and spinach and stir to combine. Season.
- Step 2Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add remaining onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the wine or stock and bring to the boil. Cook for 2 mins or until reduced by half. Add the tomatoes and cook for 5 mins or until sauce thickens slightly. Season.
- Step 3Place capsicum, cut-side up, in a roasting pan. Spoon the rice mixture evenly among the capsicum halves. Pour the sauce around the capsicum. Bake, covered, for 30 mins. Uncover and bake for a further 30 mins or until capsicum is very tender. Top with parsley and lemon zest to serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1372 kj
Energy
13g
Fat Total
6g
Saturated Fat
6g
Fibre
22g
Protein
244mg
Sodium
9g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Allow additional time for cooling.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
0