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How to make Middle Eastern stuffed capsicums

Yield = 4
Prep time: 0:20
Cook time: 0:36
Total time: 0:56

Ingredients

  • 1 1/2 tablespoons olive oil
  • 2 brown onions, finely chopped
  • 2 zucchini, finely chopped
  • 1/4 cup pine nuts, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon Middle Eastern spice mix
  • 600g lean beef mince
  • 1/4 cup Massel beef stock
  • 2/3 cup coriander leaves, chopped
  • 4 small red capsicum, halved lengthways, deseeded
  • 1/2 cup thick Greek-style yoghurt
  • 1 lemon, rind finely grated
  • Salt, to season

Method

  • Step 1 Preheat oven to 180C. Heat oil in a frying pan over medium heat. Add onions, zucchini, pine nuts and garlic. Cook, stirring, for 10 minutes or until soft.
  • Step 2 Increase heat to high. Add spice mix. Cook, stirring, for 1 minute. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add stock. Simmer for 5 minutes. Remove from heat. Add 1/2 cup coriander to mince mixture. Season with salt and pepper. Mix well.
  • Step 3 Place capsicums, cut-side up, into a shallow baking dish. Spoon mince mixture into capsicums. Cover with foil. Cook for 20 to 30 minutes or until capsicums are just tender.
  • Step 4 Top each capsicum with a dollop of yoghurt. Sprinkle with lemon rind and remaining coriander. Serve.