Such a classic, stuffed capsicum are a go-to dish in so many cultures. They are a fantastic and tasty way to use up a little left over rice, sneak in some veggies, and go a little light on the meat- while still tasting "meaty."
Capsicum are so good right now, this new twist incorporates fresh spinach, tomatoes and the salty tang of feta. Give it a try - the smell of a healthy dinner baking- while you do other things- is one of life's simple pleasures. Enjoy!
What you need:
4 large red capsicum, halved lengthwise
Glug of olive oil
100g beef mince
1 onion, finely chopped
A couple springs of shallots, finely chopped
2 cloves garlic, finely chopped
1/2 cup of leftover rice
2 tsp ground cumin
1 tsp sweet paprika
1 tsp turmeric
100 g baby spinach
1/4 cup of feta, crumbled
1 red onion, finely chopped
2 fresh tomatoes, finely chopped
Handful of coriander, chopped
Handful of mint leaves, chopped
Squeeze of lemon juice
Salt and pepper to taste
Method:
Preheat the oven to 160 deg C.
Heat a glug of oil to medium heat in a fry pan.
Add the onions and fry until translucent. Add the beef and continue to fry until almost cooked. Add all of the other ingredients except for the fresh leaves, tomato, and feta.
Season to taste and add the baby spinach. Switch off the heat once leaves are wilted.
Add the lemon juice and feta and stir.
Divide the filling into the capsicum halves and place all the halves on a baking tray.
Drizzle with olive oil and bake for about 45 minutes or until capsicum is tender.
To serve, top with fresh herbs and tomato and a little extra olive oil and seasoning.
