Stuffed Capsicums with Lamb
Stuffed capsicums filled with meat, vegetables, and barley, baked until tender in a savory tomato juice bath—serve with tomato sauce and crusty bread. Perfect comfort food!
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 www.goodchefbadchef.com.au.
Cooking tools:
- Grater
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Aluminum foil
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 4 capsicums – combination of red and yellow ideally, halved lengthways
- 250g lean lamb mince
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup cooked barley
- 1 tsp sweet Hungarian paprika
- Salt & pepper, to season
- 2-3 cups of tomato juice (aim low salt)
- 5 mushrooms sliced thinly
- 1 small zucchini grated; fluid squeezed out
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