Photo of Stuffed capsicums by WW

Stuffed capsicums

8 - 9
PersonalPoints™ per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
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 leaves

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.

Notes

Veggie swap: Twist this dish and use zucchinis instead. Halve them lengthways and scoop out the flesh. Fill the cavities with rice mixture before baking.