Lamb and Feta Stuffed Capsicums » Dish Magazine
Take advantage of fresh summer produce with these stuffed baked capsicums. Serve with a large green salad for an easy midweek dinner.
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Ingredients
- 3 large red capsicums
- 1 x 400 ml jar chunky tomato pasta sauce Stuffing
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 teaspoon each ground cumin and allspice
- 2 teaspoons dried oregano
- 3 silver beet leaves, white stem removed, leaves thinly sliced
- 400 grams lamb mince
- ½ cup fresh breadcrumbs
- 6 cherry tomatoes, halved
- 100 grams firm feta, crumbled
- sea salt
- freshly ground pepper
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