Feta and Lamb Stuffed Capsicums

Feta and Lamb Stuffed Capsicums


34 people made this

These are stuffed capsicums with a Greek theme which incorporate lamb, risoni, spinach and feta. You could also use beef or turkey mince if you prefer.

Tina G.

Serves: 6 

  • 250g risoni pasta
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 large cloves garlic, chopped
  • 700g lamb mince
  • 4 1/2 teaspoons dried oregano
  • 1 tablespoon dried basil
  • salt and pepper to taste
  • 450g frozen chopped spinach, thawed and drained
  • 2 tomatoes, diced
  • 180g tomato paste
  • 220g crumbled feta cheese
  • 6 large green or red capsicums - tops removed and seeded
  • 2 tablespoons olive oil

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Bring a pot of lightly salted water to a boil over high heat. Cook the risoni in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  2. Heat 2 tablespoons olive oil in a large frypan over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute. Crumble the lamb mince into the mixture; season with the oregano, basil and salt and pepper. Continue cooking until the lamb is completely browned, 7 to 10 minutes. Remove from heat. Stir the risoni, spinach, tomatoes, tomato paste and feta cheese into the lamb mixture until evenly incorporated.
  3. Evenly rub the outside of the capsicums and the tops with 2 tablespoons olive oil. Season with salt and pepper. Arrange in a baking dish large enough to accommodate all of them standing upright. Fill the capsicums with the lamb mixture and replace the tops.
  4. Roast in the preheated oven until the capsicums begin to brown, 30 to 40 minutes.

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