These Middle Eastern-style stuffed capsicums are filled with a savoury lamb mince mixture, spiced with cumin, coriander, and cinnamon, topped with crumbled feta. A low-carb, satisfying dinner!
Prep Time | 15 mins |
Cook Time | 40 mins |
Meal Type | Dinner |
Servings | 4 |
Carbs | 12.5 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Lamb mince:
High in protein and rich in iron, perfect for muscle repair and immune support.
Cumin and coriander:
Spices that add flavour while supporting digestion and metabolism.
Feta cheese:
A source of calcium and protein, it adds creaminess and a tangy flavour.
Olive oil:
A heart-healthy fat that enhances the flavours of the dish and supports fat-soluble vitamin absorption.
Capsicums (bell peppers):
Low in carbs, high in vitamin C and antioxidants, promoting immune health.
Low Carb Middle Eastern Stuffed Capsicum
Double down on this delicately spiced stuffed capsicum with succulent lamb mince.
Ingredients
- 4 large red capsicum
- 8 garlic cloves
- 1 small onion, finely diced
- 500 g lamb mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cinnamon
- salt and pepper to taste
- ½ cup parsley, chopped
- ½ cup mint, chopped
- ½ cup fetta cheese crumbled
- 1 tbsp extra virgin olive oil
- 12 cherry tomatoes
COOK MODE
Instructions
- Preheat the oven to 190°C/375°F. Line a baking dish with greaseproof paper.
- Cut the tops off the capsicum and remove the seeds and membranes.
- Heat ½ tbsp olive oil over medium heat in a fry pan. Mince 4 cloves of garlic and sauté with the diced onion until softened.
- Add the lamb mince and cook until browned, breaking it up with a spoon.
- Stir in the cumin, coriander, cinnamon, salt and pepper. Cook for another minute.
- Remove the fry pan from the heat and stir in the parsley and mint.
- Stuff the bell peppers with the lamb mixture and place them in a baking dish.
- Top each stuffed pepper with crumbled feta cheese and replace the capsicum tops.
- Toss the cherry tomatoes and garlic in the remaining olive oil and place between the capsicum.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes until the capsicums are tender.
- Serve hot. Garnish with parsley if desired.
Notes
Any leftovers can be reheated and eaten for lunch or dinner the next day. Preheat your oven to 180°C (350°F), place the leftover stuffed capsicums in an oven-safe dish, cover with foil and cook for 15-20 minutes or until heated through. Alternatively, you can reheat in the microwave in a microwave-safe container on high for 2-3 minutes.
Nutrition (per serve)
Net Carbs: 12.5gProtein: 34gFat: 34gFiber: 6gCalories: 492kcal
