Serves: 16 Time: 20min prep + 60min cook
- 500g lamb mince
- 500g small frozen veg
- 4tsp garlic
- 6tsp dukkah
- 2tsp paprika
- 1tsp chilliflakes
- 4tbsp tomato paste
- 1tsp parsley flakes
- ~8 medium capsicums
- 200g feta
- 2 brown onion - diced
- Preheat oven to 200 degrees. Grease cooking pans (4 or 5?). Cut capys in half lengthwise. Remove seeds and membranes. Put capys in pans cut-side up.
- Finely chop onion, defrost frozen veg.
- Brown onion. Add garlic. Cook till aromatic
- Add dukah, paprika & chilli into onion mix. Add mince and cook till brown/colour change. Add frozen veg. Stir in tomato paste. Remove from heat. Add chickpeas. Season with salt and papper.
- Add feta, stir in. Spread into cappy halves
- Lossly cover with foil, bake for 60min or till cappy tender
Sriracha for some extra kick post cook
Original: https://www.taste.com.au/recipes/lamb-chickpea-stuffed-capsicums-recipe/wx678yev