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Photo of Lamb and rice roasted capsicums by WW

Lamb and rice roasted capsicums

7
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate
These roasted stuffed capsicums can be served with a green salad mix and fresh grape tomatoes.

Ingredients

Olive oil

1 tbs

Lean lamb mince

400 g

Microwave white rice

250 g

Vegetable mix, non-starchy, frozen

2 cup(s)

Reduced fat feta cheese

100 g, crumbled

Fresh dill

2 tbs, finely chopped

Red capsicum

4 medium, halved lengthways, stems intact

Lemon(s)

1 medium, wedges, to serve

Instructions

  1. Preheat oven to 200°C. Cook rice as per packet instructions. Heat the oil in a large non-stick frying pan over high heat. Cook the lamb, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked through. Add rice and vegetables and cook, stirring, for 2 minutes or until heated through. Remove from heat. Stir through the feta and dill. Season with salt and pepper.
  2. Spoon the lamb mixture into the capsicum halves. Place, side-by-side, on a baking tray. Bake for 30 minutes or until the capsicums are tender and the filling is heated through. Serve with the lemon wedges.

Notes

SERVING SUGGESTION: Mixed salad leaves and sliced grape tomatoes.

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