Stuffed peppers
Prep:  10 minutes
Cook:  30 minutes
Serves:  4
Average: 4.3 (28 votes)
Difficulty:
Cuisine:
Saved:
Middle Eastern
218
Recipe by: Australian Eggs
Try these Middle Eastern-style stuffed lamb mince, rice capsicums with cheese and topped with an egg for a different dinner idea.
Credit: Whisk Media Group
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Stuffed peppers
Ingredients:
Method:
  1. Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place capsicums on prepared tray and bake for 15 minutes.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic, zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add mince and cook, breaking mince up with a wooden spoon for 3-4 minutes or until just cooked. Add rice, tomatoes and pine nuts and cook, stirring, for 2 minutes. Season with salt and pepper and stir in the parsley.
  3. Drain any liquid from capsicums. Spoon filling into capsicums and make an indent in each. Carefully break an egg into indent and bake for 15 minutes or until eggs are cooked to your liking. Serve sprinkled with extra parsley.
Tips & Hints:
  • Leftover canned tomatoes can be frozen in a small airtight container for up to 2 months and is perfect to spread over home-made pizzas topped with eggs, of course!
Nutrition Information
Per adult serving (547g)

Calories

521.0

Energy

2180.0kJ

Protein

36.3g

Fat, Total

21.4g

Saturated

4.7g

Carbs, Total

40.7g

Sugars

14.6g

Dietary Fibre

8.8g

Sodium

186.0mg
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Will try
Ivy Johnston
3 years 5 months ago
Loved it easy to do.