Spiced Lamb and Stuffed Capsicums

Ingredients

2 Tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 Tbs ground paprika
2 tsp dried oregano
500 g lamb mince
400 g can diced tomatoes
400 g can chickpeas, rinsed, drained
60 g baby spinach leaves, shredded
1 red onion, cut into wedges
1/2 cup (125mL) red wine
400 g can cherry tomatoes
3 capsicums, halved lengthways, seeded

Method

Preheat oven to 180 C. Heat half the oil in a frying pan over medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until onion softens. Add the garlic, paprika and oregano and cook, stirring, for 1-2 minutes or until aromatic.

Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the diced tomato and chickpeas and cook, stirring, for 10 minutes or until the mixture thickens slightly. Add the spinach and stir to combine. Transfer to a heatproof bowl.

Heat the remaining oil in the pan over medium-high heat. Add red onion and cook, stirring, for 5 minutes or until onion softens. Add wine or stock and bring to a simmer. Cook for 2 minutes or until liquid reduces slightly. Add cherry tomatoes and bring to a simmer. Cook for 1-2 minutes or until heated through.

Spoon the cherry tomato mixture into a large baking dish. Spoon the mince mixture among capsicum halves. Arrange capsicum over the cherry tomato mixture. Cover with foil and bake for 45 minutes or until the capsicum is tender. Uncover and bake for a further 15 minutes or until golden brown.

Serve with oregano leaves and tzatziki

Credits: Coles

Photo Credits: Coles