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Middle Eastern lamb & rice stuffed capsicums with roasted garlic & tomato sauce

    • Method
    • Notes
    1. Step 1

      Heat 1 tablespoon oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Increase the heat to high and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 2 minutes or until browned. Reduce the heat to medium. Stir through the rice, currants, cinnamon and allspice. Add 11/2 cups (375ml) water. Season and stir well. Bring to the boil over medium-high heat. Cover and reduce the heat to medium. Cook, covered, for 15 minutes or until rice is tender.

    2. Step 2

      Meanwhile, preheat the oven to 200C/180C fan-forced. Arrange the capsicum, cut-side up in a single layer in a baking dish (see Notes). Remove the rice mixture from the heat. Stir through the pine nuts and mint. Spoon into the capsicum shells. Cover with foil and bake for 35-40 minutes. Uncover and bake for a further 15-20 or until the capsicum is tender lightly browned on top.

    3. Step 3

      Meanwhile, to make the sauce, place the tomato, garlic, thyme and oil in a large baking dish (see Notes). Season. Roast for 25 minutes. Remove the garlic and roast the tomato mixture for another 15-20 minutes. Discard the garlic skin and mash the flesh. Remove the baking dish from the oven. Discard the thyme. Add the vinegar and scrape up any brown bits from the base of the dish. Return the garlic to the dish with the sugar and mix roughly with a potato masher or fork to break down the tomato.

    4. Step 4

      Serve the stuffed capsicum with sauce.

    For the capsicum, try to find a baking dish where the capsicums fit snugly so they avoid tipping over. For the sauce, a larger baking dish is better so the tomatoes roast and slightly caramelise instead of stewing.

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