Lamb and rice roasted capsicums
Lean lamb mince
Microwave white rice
Mixed frozen vegetables
Reduced fat feta cheese
100 g, crumbled
2 tbs, finely chopped
4 medium, halved lengthways, stems intact
1 medium, wedges, to serve
- 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.
- 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.