- 1688 kj Energy
- 21g Fat Total
- 6g Saturated Fat
- 11g Fibre
- 32g Protein
- 65mg Cholesterol
- 338.29mg Sodium
- 11g Carbs (sugar)
- 18g Carbs (total)
Spicy stuffed capsicumsPrint Recipe
- 1 tablespoon vegetable oil
- 1 brown onion, finely chopped
- 400g lamb mince
- 1 tablespoon rogan josh curry paste
- 400g can diced tomatoes
- 400g can brown lentils, drained, rinsed
- 3/4 cup frozen peas
- 1/3 cup chopped fresh coriander leaves
- 4 (200g each) small green capsicums
Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 5 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
Add tomato and lentils. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture thickens. Stir in peas and coriander. Remove from heat.
Cut a thin slice from the base of each capsicum (so they sit flat). Cut tops from capsicums. Using a spoon, scoop out seeds and membrane. Spoon mince mixture into capsicums.
Place a bamboo steamer over a saucepan of simmering water. Line steamer with baking paper. Place capsicums in steamer. Cover. Steam for 15 to 20 minutes or until capsicums are tender. Serve.
Author: Cathie Lonnie
Image credit: Ben Dearnley & Mark O’Meara
Publication: Super Food Ideas
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