

Lamb and quinoa stuffed capsicums with feta
Ingredients
- 6 red, green or yellow capsicums
- ½ cup white quinoa, rinsed
- 2 tablespoons olive oil, plus 1 tablespoon extra to serve
- 1 large white onion, thinly sliced
- 3 cloves garlic, crushed
- 1 large courgettezucchiniX, cut into 1cm pieces
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 350g lean lamb mince
- ¼ cup green olives, pitted, coarsely chopped
- 2 tablespoons pine nuts, toasted
- ¼ cup loosely packed fresh parsley leaves, finely chopped, plus extra to serve
- 80g reduced-fat feta, crumbled, to serve
- 6 cups salad leaves, to serve
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Instructions
1 Preheat oven to 180°C. Slice tops off capsicums, reserving. Remove and discard seeds. Set aside.
2 Place quinoa and 1 cup water in a saucepan and bring to the boil over medium heat. Reduce heat to low, cover and simmer for 10 minutes or until quinoa is fluffy and cooked.
3 Meanwhile, heat oil in a large frying pan over low heat. Add onion, garlic and courgette and cook, stirring, for 5 minutes or until softened. Add oregano and paprika and cook, stirring, for 2 minutes or until fragrant. Add mince, increase heat to medium and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Stir through olives, pine nuts, parsley and quinoa.
4 Spoon lamb mixture into capsicum shells. Top with lids and transfer to a baking tray. Lightly spray with olive oil, then bake for 45 minutes or until just tender and beginning to brown.
5 Transfer stuffed capsicums onto serving plates. Sprinkle over feta and extra parsley. Serve with salad leaves drizzled with extra olive oil on the side.
Nutrition Info (per serve)
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Calories 399 cal
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Kilojoules 1669 kJ
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Protein 24.2 g
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Total fat 21.3 g
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Saturated fat 4.6 g
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Carbohydrates 23.2 g
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Sugar 14.2 g
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Dietary fibre 9.3 g
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Sodium 265 mg
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Calcium 121 mg
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Iron 3.8 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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