| Servings | serves |
Ingredients
- 1 1/2 tablespoons Olive Oil
- 2 Brown Onion finely chopped
- 2 Garlic Cloves crushed
- 2 Birds Eye Chilli finely chopped
- 2 cm Eggplant or large Zucchini, diced into 2cubes (you can also add some sliced mushrooms to the mix if you have some you want to use up)
- 1/4 cup Pine Nuts chopped
- 1 tablespoon Moroccan Seasoning
- 1 teaspoon Cinnamon Powder
- 1 teaspoon Cumin
- 600 grams Lamb Mince beef or another minced meat may be used as an alternative. Vegetarians omit and add chickpeas instead
- 2 cups Quinoa brown rice may be used as an alternative
- ½ cup Beef Stock may need adjusting depending on which vegetables you are using in your mixture
- 1 tablespoon Pomegranate Molasses (or date syrup, honey or a tsp. of Natvia works well too)
- Sea Salt and Black Pepper ground
- 1 Lemon Juiced, plus the finely chopped rind if you really like that lemon ‘zing’ like I do
- 2/3 cup Parsley chopped
- 8 Red Capsicum deseeded. (Tops removed but kept aside)
Ingredients
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Instructions
- Preheat oven to 180°C. Heat oil in a frying pan over medium heat. Add onions, garlic and chilli. Cook, stirring, for 5 minutes or until soft. Add diced vegetables and pine nuts then sauté a further 5 – 10 minutes until softened and browned.
- Increase heat to high. Add spices. Cook, stirring, for 1 minute. Add mince in about 3 batches. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add chick peas now if not using meat and then stock. Add sweetener gradually, tasting as you go. Simmer for 5 minutes to reduce down to a nice thick consistency – you don’t want your stuffing to be too ‘saucy’. Remove from heat. Add parsley and lemon juice + rind to mince mixture. Season with salt and pepper. Mix well.
- Place capsicums into a shallow baking dish (preferably one with well-fitting lid). Spoon mince mixture into capsicums, pressing mixture in to firmly pack each one. Replace capsicum tops on each one.
- Cover with lid. Cook for about an hour, or until capsicums are just tender.
- Allow to stand for about 10 minutes in the covered dish, then serve
Recipe Notes
Leftovers are delicious enjoyed hot or cold – feta or yogurt makes an excellent accompaniment if you can tolerate dairy, or a tahini-based sauce/dip such as hommus if you cannot.
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