Brown rice, lamb and spice-stuffed vegetables

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

8 large tomatoes

250g cooked brown rice

400g lamb mince

½ teaspoon ground all-spice

6 spring onions, trimmed, thinly sliced

75g feta cheese, crumbled

2 green capsicums, halved, seeds removed

4 cups rocketarugulaX

Instructions

Stay Awake

1 Preheat oven to 180ºC. Line a large baking tray with baking paper. Cut off tomato tops and scoop out flesh and pulp and set aside, leaving a 1cm-thick shell.

2 Roughly chop reserved tomato flesh. Place in a large bowl with reserved tomato pulp, brown rice, mince, all spice, spring onions and feta. Stir until all ingredients are well combined and season with freshly ground black pepper.

3 Stuff tomatoes and capsicum shells with rice mixture and place on prepared tray. Bake for 20 minutes or until vegetables are tender and stuffing is golden and cooked. Serve with rocket.

Variations

Make it vegetarian: Replace lamb mince with 1 can lentils. Add some toasted pine nuts for extra flavour.
Make it gluten free: Check all-spice is gluten free.

Nutrition Info (per serve)

Calories 380 cal

Kilojoules 1590 kJ

Protein 33 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 11 g

Dietary fibre 6 g

Sodium 350 mg

Calcium 180 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.