This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 200°C. Place the capsicums and their tops on a microwave-safe plate and microwave on HIGH for 6 minutes.
2.In a hot frying pan, brown the mince, crumbling with a potato masher. When crumbly, add onion, garlic and Moroccan seasoning and cook until the onion is soft.
3.Remove pan from heat and stir in the couscous, then mix in the hot stock. Stir and cover with a clean tea towel. Leave the couscous for 3-5 minutes, then fluff with a fork.
4.Stir in the crumbled feta, tomatoes, olives, pine nuts and parsley.
5.Place capsicums in an oven-proof dish and brush the skins lightly with oil. Divide couscous between the capsicums, packing firmly. Replace the tops and bake for 25 minutes or until tender.
Note
- While the capsicum shells will collapse if frozen whole, you can freeze the stuffing. Portion into ziplock bags and defrost as needed for a quick weeknight meal solution. – Lamb mince generally has sufficient fat to ensure it browns without the need to use oil in the pan. You can add a small drop of oil if it sticks. – PER SERVE Energy 588kcal, 2464kj • Protein 39.4g • Total Fat 22.9g • Saturated Fat 7.6g • Carbohydrate 50.8g • Fibre 9.7g • Sodium 530mg