I love making this dish. It is warm and filling and delicious and looks so pretty on the table.
I stuff my capsicum with a mix of lamb mince, brown rice and brown lentils for added fibre.
I like to use brown or black rice and lentils that I have cooked the day before and refrigerated overnight to boost the resistant starch content. This means they will have a lower glycemic impact. You can read more about this HERE.
200g lamb mince
1-2 tablespoons olive oil
200g cooked brown rice (or black rice if you prefer)
200g cooked brown lentils
2-3 cloves garlic crushed
1 large onion, finely diced (or 2 smaller onions)
1 generous handful basil or parsley, finely chopped
1 400ml bottle tomato passata (or you can make my Super Simple Italian Tomato & Basil Sauce!)
Salt and pepper to taste
Cut tops off capsicums and remove seeds and inner membranes (see pic below).
Heat olive oil in a large pan over medium heat.
Add diced onion and crushed garlic and saute until onion is translucent.
Add lamb mince and brown
When lamb mince is browned add in cooked rice and lentils and tomato passata.
Simmer for 10-15 minutes then stir in the fresh herbs and season with salt and pepper to taste.
Using a slotted spoon, spoon lamb mixture into each capsicum and place the top of the capsicum on top.
Pour the remainder of the lamb mix into the bottom of a baking tray and arrange stuffed capsicums on top.
Bake in a pre-heated oven (180 degrees celsius) for 40 minutes to an hour.