Stuffed capsicums
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Fill red capsicums with lamb, lentils, brown rice, and tomato for a dinner that is beautiful, delicious and healthy!
Ingredients
Brown rice microwave packet
1 packet(s), (250g)
Lean lamb mince
250 g
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Tomato(es)
1 large, vine-ripened, chopped
Fresh chives
2 tbs, chopped
Currants
2 tbs
Red capsicum
4 large
Baby spinach
150 g
Lebanese cucumber
2 medium, sliced
Olive oil
1 tbs, extra virgin
Balsamic vinegar
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat the oven to 200°C. Place the rice and mince in a large bowl and stir until well combined. Stir in the lentils, tomato, chives and currants.
2
Cut the tops off the capsicums, leaving the stems intact. Discard the seeds and membranes. Place the capsicum shells in a baking dish and fill with the rice mixture. Replace the tops and lightly spray the capsicums with oil. Bake for 25 minutes or until the capsicums are tender and the mince is cooked.
3
Meanwhile, combine the spinach and cucumber in a large bowl. Whisk together the oil and vinegar and season with salt and freshly ground black pepper. Drizzle the dressing over the salad and toss to combine.
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