Mediterranean Stuffed Capsicums
Mediterranean Stuffed Capsicums
It has a subtle nutty flavour and slightly chewy texture that provides a lovely contrast in a dish. It’s also rich in nutritious fibre and protein. Using cracked freekeh will shorten the cooking time, but wholegrain freekeh can also be used — just double the cooking time.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 4 capsicums, assorted colours
- 1 tbsp extra-virgin olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 250g lean beef mince
- 400g tin diced tomatoes
- 125mL vegetable stock, low sodium
- 100g cracked freekeh, rinsed
- 1 handful parsley, mint or combination
- 50g feta
Method
- Preheat oven to 180°C. Carefully slice off the top of each capsicum and set aside. Deseed capsicums and place in a lined baking tray.
- Heat oil in a large pan over medium-high heat and cook onions for 5–6 mins. Add the garlic and cook for 1 min until soft and fragrant.
- Add the beef mince and stir well. Cook until just browned. Add the tomatoes and stock and bring to the boil. Add the freekeh and cover, before reducing the heat to low-medium.
- Cook for another 20 mins until freekeh is tender and the liquid is absorbed. If it becomes too dry, add water or extra stock. Stir through fresh herbs.
- Spoon beef and freekeh mixture into each capsicum base. Place the top of each capsicum back on and drizzle with extra oil. Cook for 45 mins until the capsicum is tender.
- Take off the tops of the capsicums. Sprinkle with feta and serve immediately.
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