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Baked Stuffed Capsicums

Baked Stuffed Capsicums
Baked Stuffed Capsicums
  • Preparation time
    40 min
  • Number of servings
    10

Baked Stuffed Capsicums

Ingredients
  • 3 tbsp Olive oil
  • 2 ea Onion finely chopped
  • 2 ea Garlic cloves, crushed
  • 1 tbsp Cumin, ground
  • 1 tbsp Coriander, ground
  • 750 gr Lamb, mince
  • 2 ea Lemons rind finely grated, juiced
  • 65 gr Pine nuts toasted
  • 3 tbsp Thyme, fresh leaves
  • 5 ea Capsicum peppers, red halved lengthways, deseeded
  • 875 mL Water
  • 170 gr Yoghurt 3.5% greek
  • 175 gr MAGGI CLASSIC Gluten Free Mashed Potato Mix 4kg
Preparation
  • 1
    Preheat oven to 200°C. Grease large roasting pan.
  • 2
    Heat oil in frying pan over medium heat. Add onion and garlic, cook, stirring occasionally for 5 minutes until soft. Add spices and cook for 1 minute until aromatic.
  • 3
    Increase heat to high, add mince, cook, stirring to break up mince, for 8 minutes or until browned. Add lemon rind, simmer for 5 minutes to reduce liquid. Remove from heat and drizzle over 3 tbs lemon juice. Add pine nuts, thyme and season with salt and pepper.
  • 4
    Place capsicums into roasting pan. Spoon mince mixture into capsicums. Cover tightly with foil and bake for 20 minutes or until capsicums are just tender.
  • 5
    To make yogurt mash, bring water to simmer over high heat. Add MAGGI CLASSIC Gluten Free Mashed Potato Mix in a steady stream, whisking constantly until mixture thickens. Remove from heat, add yogurt, season to taste with salt and pepper and mix until well combined.
  • 6
    Serve roasted capsicums with yogurt mash.
Nutritional analysis per serving  
Fats, total (g) 26
Sodium (mg) 95
Protein (g) 15
Fats, saturated (g) 5.8
Carbohydrate, total (g) 9.5
Energy (Kj) 1398
Energy (Kcal) 333

 

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