Baked Stuffed Capsicums

Preheat oven to 200°C. Grease large roasting pan.
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.
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.
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.
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.
Serve roasted capsicums with yogurt mash.

Qty	Unit	Ingredient	Preparation
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

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