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Capsicums Stuffed with Lamb, Feta, Couscous and Black Olives
Courtesy of Meat and Livestock Australia
Prep Time: 20 Min.
Cook Time: 2 Hr.
What you need:
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+ 1 tsp. olive oil
+ 1 large onion, peeled and finely chopped
+ 3 cloves garlic, peeled and crushed or finely chopped
+ 1 1/2 lb. ground lamb
+ 1 tsp. dried oregano
+ 1 c. dry red wine
+ 1 c. passata (crushed tomato)
+ 1 pinch nutmeg
+ 1 pinch cinnamon
+ 1/2 c. couscous
+ 3/4 c. feta, chopped
+ 1/3 c. pine nuts, lightly toasted
+ 1/2 c. kalamata olives, pitted
+ 1 bunch flatleaf parsley, roughly chopped
+ 10 large capsicums ( sweet bell peppers)
+ extra olive oil
+ 1-2 c. fresh tomato sauce (optional)
What to do:
1. Heat olive oil in a heavy-based pan and gently fry onion and garlic until onion begins to color. Increase heat, add the ground lamb and brown well, breaking up thoroughly. Add the oregano, red wine, passata, nutmeg and cinnamon and simmer gently for 1 hr., until meat has cooked and sauce is thick.
2. Prepare couscous according to packet directions. Mix meat with couscous, feta, pine nuts, olives and parsley. Cut tops off capsicums (bell peppers) and remove seeds and membranes as thoroughly as possible. Brush with oil and stuff with lamb mixture.
3. Bake the stuffed capsicums in a moderately hot oven, until capsicum skin begins to wrinkle, about 40 min. Serve with fresh tomato sauce poured around, if desired.