Lamb Stuffed Capsicums with Rosemary Potatoes

Lamb Stuffed Capsicums with Rosemary Potatoes

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 16, 2016.
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The capsicums may collapse a little so allow to cool slightly and be very gentle when you turn them over.

Ingredients

ROSEMARY POTATOES

  • 600g potatoes, scrubbed and diced 2cm
  • 1½–2 tablespoons roughly chopped rosemary leaves

LAMB STUFFED CAPSICUMS

  • 3 capsicums
  • ½ brown onion, diced 1cm
  • 1 clove garlic, roughly chopped
  • 1 carrot, grated
  • 2 stalks celery, finely diced
  • 450g lamb mince
  • 1 tablespoon flour
  • 1 tablespoon capsicum herb mix
  • 1 can whole peeled tomatoes
  • ½ cup red wine or beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • ¾ teaspoon balsamic vinegar
  • 3 tablespoons tomato sauce
  • 1 cup Edam cheese, grated

SALAD

  • ½ iceberg lettuce, finely shredded
  • 1 tomato, sliced into 1cm wedges
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)

Steps

  1. oven to 230°C. Line two oven trays with baking paper
  2. Toss potatoes on first prepared tray with rosemary and a drizzle of oil and season with salt. Roast for about 25 minutes, until golden and cooked through. Turn once halfway to ensure even cooking. Remove tray from oven and set aside.
  3. Slice capsicums in half lengthways and remove core and seeds. Place cut-side-down on second prepared tray. Bake on rack below potatoes for about 15 minutes, until starting to soften.
  4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, garlic, carrot and celery for 4–5 minutes, stirring frequently, until starting to soften. Add mince, flour and capsicum herb mix. Cook a further 4 minutes, breaking up mince with a wooden spoon, until cooked through.
  5. Stir through canned tomatoes, wine/stock, Worcestershire sauce, sugar, first measure of balsamic vinegar and tomato sauce. Simmer on a medium heat for 8–10 minutes, stirring occasionally, until most of the liquid has gone. Season to taste with salt and pepper.
  6. Turn cooked capsicums over on tray, fill with mince and sprinkle over grated cheese. Turn oven to high grill and grill stuffed capsicums for 2–3 minutes, until cheese is bubbling and golden. Toss lettuce and tomato in a medium bowl with oil and vinegar. Season to taste.
  7. Place a lamb stuffed capsicum onto each plate and serve rosemary potatoes, salad and any remaining mince mixture on the side.

Nutritional Information

Energy 2018 kj
482 kcal
Protein 34.5g
Carbohydrate 36.5g
Fat 19.0g