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Raidis Estate

Raidis Estate
28 September 2021 | Raidis Estate, Raidis Recipes | Raidis Estate

Middle Eastern lamb and rice stuffed capsicums

This recipe is like a warm hug from your gran – So if you are missing people (hello lockdown) thinking of someone you love, or just feel like a meal that makes you feel good from the inside out, this is it.


These stuffed capsicums are super delish and go well with our Cheeky Goat Pinot Gris.


What you’ll need:


1 tbsp olive oil

1 brown onion, finely chopped

300g lamb mince 

1 cup basmati rice

2 tbsp currants

1 tsp ground cinnamon

1/2 tsp ground allspice

4 red capsicums, halved lengthways

1/4 cup pine nuts, toasted

1/4 cup finely chopped mint


Roasted Garlic & Tomato Sauce

6 ripe tomatoes, quartered

8 garlic cloves, unpeeled

6 sprigs thyme

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp brown sugar





Heat 1 tablespoon oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Increase the heat to high and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 2 minutes or until browned. Reduce the heat to medium.


Stir through the rice, currants, cinnamon, and allspice. Add 1 1/2 cups water. Season and stir well. Bring to the boil over medium-high heat. Cover and reduce the heat to medium. Cook, covered, for 15 minutes or until rice is tender.


Meanwhile, preheat the oven to 180C fan-forced. Arrange the capsicum, cut side up in a single layer in a baking dish. Remove the rice mixture from the heat. Stir through the pine nuts and mint. Spoon into the capsicum shells.


Cover with foil and bake for 35-40 minutes. Uncover and bake for a further 15-20 or until the capsicum is tender lightly browned on top.


Meanwhile, to make the sauce, place the tomato, garlic, thyme and oil in a large baking dish. Season. Roast for 25 minutes. Remove the garlic and roast the tomato mixture for another 15-20 minutes.


Discard the garlic skin and mash the flesh. Remove the baking dish from the oven. Discard the thyme. Add the vinegar and scrape up any brown bits from the base of the dish. Return the garlic to the dish with the sugar and mix roughly with a potato masher or fork to break down the tomato.


Serve the stuffed capsicum with sauce.



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