Baked Stuffed Capsicums

  • 0:40 Time to table
  • 10 Portions


  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.

Recipe Details

3tbspOlive oil 
2eaOnionfinely chopped
2eaGarliccloves, crushed
1tbspCumin, ground 
1tbspCoriander, ground 
750grLamb, mince 
2eaLemonsrind finely grated, juiced
65grPine nutstoasted
3tbspThyme, freshleaves
5eaCapsicum peppers, redhalved lengthways, deseeded
170grYoghurt 3.5%greek
175grMAGGI CLASSIC Gluten Free Mashed Potato Mix 4kg 


Nutritional Analysis

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