Lamb and chickpea stuffed capsicums
Delight your taste buds with our savory Lamb and Chickpea Stuffed Capsicums recipe. Featuring tender lamb mince, hearty chickpeas, vibrant red pepper, aromatic garlic and onion, and a touch of creamy feta cheese, all topped with fresh parsley. Perfect for a satisfying and flavorful meal!
- 02 Jun 2024
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Lamb and chickpea stuffed capsicums are a delightful and nutritious dish that combines the rich flavors of lamb mince with the creamy texture of chickpeas, enhanced by a medley of spices, fresh parsley, and tangy feta cheese. Perfect for a hearty meal, this recipe is sure to impress your family and friends with its vibrant flavors and inviting presentation.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the capsicums and remove the seeds and membranes. Set aside.
3. Cook the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the finely diced onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and finely chopped red pepper, then cook for another 2 minutes until fragrant.
- Stir in the paprika and mix well.
- Add the lamb mince to the skillet, breaking it up with a wooden spoon. Cook until the lamb is browned and cooked through, about 7-10 minutes.
5. Incorporate Tomato Puree and Chickpeas:
- Stir in the tomato puree, mixing well to coat the lamb.
- Add the drained and rinsed chickpeas, and cook for another 2-3 minutes to heat through.
- Season with salt and pepper to taste.
- Remove the skillet from heat.
- Stir in the crumbled feta cheese and chopped fresh parsley until evenly distributed.
- Place the prepared capsicums in a baking dish.
- Spoon the lamb and chickpea mixture into each capsicum, filling them to the top. Press down gently to compact the filling.
- Pour a small amount of water into the bottom of the baking dish to help steam the capsicums.
- Cover the dish loosely with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the aluminum foil and bake for an additional 10-15 minutes, or until the capsicums are tender and slightly browned on top.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with extra chopped parsley if desired.
Tips:
- Choose fresh, firm capsicums of similar size for even cooking and a visually appealing presentation.
- Don't overcook the capsicums; aim for a tender but firm texture to maintain their shape and bite.
- For added flavor, consider roasting or grilling the capsicums for a few minutes before stuffing them.
- Mix the lamb mince thoroughly with the spices and other ingredients to ensure even seasoning throughout the stuffing.
- You can prepare the stuffing a day ahead and refrigerate, making it easy to assemble and cook the capsicums when needed.
- Experiment with other spices such as cumin or coriander for an additional flavor twist.
- For a vegetarian version, substitute the lamb mince with more chickpeas or a plant-based mince alternative.
Once cooked, the lamb and chickpea stuffed capsicums offer a perfect blend of textures and flavors, making them a satisfying and nutritious option for any meal. Garnish with fresh parsley and serve hot to enjoy this delicious dish at its best. Whether for a special occasion or a simple weeknight dinner, these stuffed capsicums are sure to become a favorite in your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 4.16g | 11% |
| Sugar 4.78g | 5% |
| Fat | |
| Fat 27g | 32% |
| Saturated 12g | 39% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 70mg | 13% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 2.12ug | 88% |
| Vitamin C 24mg | 26% |
| Vitamin E 0.97mg | 6% |
| Vitamin K 45ug | 39% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 2.92mg | 27% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 430mg | 13% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 3.97mg | 36% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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