STUFFED CAPSICUMS FULL OF FLAVOUR

STUFFED INGREDIENTS

4 large red capsicums, halved, seeds removed 2 tsp olive oil

1 small red onion, finely chopped

2 garlic cloves, crushed

2 tsp finely grated lemon zest

1 tsp ground cumin

1 tsp ground cinnamon

300g lean lamb mince

125g cup microwave basmati rice, cooked 1 cup canned diced tomatoes

2 tbsp toasted pine nuts

2 tbsp chopped fresh flat-leaf parsley, plus extra leaves to serve

8 small eggs

METHOD

Step 1: Preheat oven to 200C/180C fan forced and line a large baking tray with baking paper. Place capsicums on prepared tray and bake for 15 minutes.

Step 2: Meanwhile, heat oil in a large nonstick frying pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic, lemon zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant.

Step 3: Add mince and cook, breaking mince up with a wooden spoon for 3-4 minutes or until just cooked. Add rice, tomatoes and pine nuts and cook, stirring, for 2 minutes. Season with salt and pepper and stir in the parsley. Step 4: Drain any liquid from capsicums. Spoon filling into capsicums and make an indent in each.

Step 5: Carefully break an egg into indent and bake for 15 minutes or until eggs are cooked to your liking. Serve sprinkled with extra parsley.