Take advantage of fresh summer produce with these stuffed baked capsicums. Serve with a large green salad for an easy midweek dinner.
3 large red capsicums
1 x 400 ml jar chunky tomato pasta sauce
3 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 teaspoon each ground cumin and allspice
2 teaspoons dried oregano
3 silver beet leaves, white stem removed, leaves thinly sliced
400 grams lamb mince
½ cup fresh breadcrumbs
6 cherry tomatoes, halved
100 grams firm feta, crumbled
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Halve the capsicums through the stem and remove the core and seeds. Put the tomato pasta sauce in a baking dish and place the capsicums in too, cut side up. Use a baking dish that will fit them snugly.
Heat the olive oil in a sauté pan and cook the onion with a good pinch of salt until soft. Add the garlic, tomato paste, spices and oregano and cook for 1 minute. Add the silver beet and cook until wilted and tender. Remove the pan from the heat and stir in the lamb and breadcrumbs until well combined. Season generously.
Spoon the stuffing into the capsicums. Top each capsicum with 2 tomato halves and sprinkle with the feta. Cover the dish with foil and bake for 20 minutes then uncover and baste the capsicums with some of the tomato sauce. Cover and return to the oven to bake for a further 20 minutes. Serve hot with couscous or rice and a crisp green salad.