Lamb and rice roasted capsicums
7
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
These roasted stuffed capsicums can be served with a green salad mix and fresh grape tomatoes.
Ingredients
Olive oil
1 tbs
Lean lamb mince
400 g
Microwave white rice
250 g
Vegetable mix, non-starchy, frozen
2 cup(s)
Reduced fat feta cheese
100 g, crumbled
Fresh dill
2 tbs, finely chopped
Red capsicum
4 medium, halved lengthways, stems intact
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Preheat oven to 200°C. Cook rice as per packet instructions. Heat the oil in a large non-stick frying pan over high heat. Cook the lamb, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked through. Add rice and vegetables and cook, stirring, for 2 minutes or until heated through. Remove from heat. Stir through the feta and dill. Season with salt and pepper.
2
Spoon the lamb mixture into the capsicum halves. Place, side-by-side, on a baking tray. Bake for 30 minutes or until the capsicums are tender and the filling is heated through. Serve with the lemon wedges.
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