Lamb & Couscous Stuffed Capsicums

Name: Lamb & Couscous Stuffed Capsicums
Ingredients: 4 large capsicums – any colour; 250g Lamb Mince (we love Pure South); 1 can Chantal Organics Chopped Tomatoes; 2 Tbsp Chantal Organics Tomato Paste; A drizzle of Chantal Organics Extra Virgin Olive Oil; 1 clove garlic - minced; 1 onion - chopped finely; 1 Tbs Baharat spice mix (or Moroccan spice if you cannot find); 1/2 packet Moroccan Couscous (we love Diamond); A handful of mixed herbs - parsley, mint and dill - chopped (we love Superb Herb); 1 cup lamb or chicken stock (we love Simon Gaults); 100g Feta cheese, crumbled - (we love Delmaine)

chantalorganics.co.nz

Stuffed rainbow capsicums with a Middle Eastern-inspired lamb and couscous filling. This dish is perfect for a light summer supper.

View full recipe on chantalorganics.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chantalorganics.co.nz.

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Ingredients

4 large capsicums – any colour
250g Lamb Mince (we love Pure South)
1 can Chantal Organics Chopped Tomatoes
2 Tbsp Chantal Organics Tomato Paste
A drizzle of Chantal Organics Extra Virgin Olive Oil
1 clove garlic - minced
1 onion - chopped finely
1 Tbs Baharat spice mix (or Moroccan spice if you cannot find)
1/2 packet Moroccan Couscous (we love Diamond)
A handful of mixed herbs - parsley, mint and dill - chopped (we love Superb Herb)
1 cup lamb or chicken stock (we love Simon Gaults)
100g Feta cheese, crumbled - (we love Delmaine)