Mince and rice stuffed capsicums

Both tasty and healthy, these Greek-styled stuffed capsicums are a fantastic dinner option the whole family can enjoy.

The capsicums are stuffed with lamb mince, brown rice and spices — adding that traditional Greek flavour. If you don’t enjoy eating capsicum, don’t fret! This recipe also works well with other veggies, such as tomato and eggplant.

Serve on its own or with a simple Greek salad with a generous dollop of tzatziki.

Ingredients

• 500g lamb mince
• 1 1/2 tbsp Greek seasoning
• 2 x 250g packets brown rice
• four red capsicums, halved and seeded, leaving stem attached

Method

1. Preheat oven to 180°C. Heat a large non-stick frying pan over medium-high heat.
2. Cook mince, stirring with wooden spoon to break up any lumps, for five minutes.
3. Add Greek seasoning and cook, stirring, for one minute.
4. Add rice and cook, stirring until well combined and heated through. Season.
5. Place capsicum halves, cut-side up, in a roasting pan.
6. Divide the mince mixture evenly among capsicum halves. Cover loosely with foil.
7. Bake for 40 minutes or until capsicum is tender.
8. Uncover and bake for further 10 minutes.