Stuffed capsicums

Strawberries, cucumbers, and white capsicums on sale at the Dilliro Vegetables stall at the Capital Region Farmers Market

Dilliro Vegetables had some beautiful capsicums at the farmers market on the weekend, little white and green ones. I wanted to by some to stuff and roast. I couldn’t resist. I picked up some beautiful fresh lamb mince from Lost River Produce and collected a jar of Harissa powder from Gewurzhaus. All I wanted to add was some pine nuts and sultanas, but I gave in to a little citrus in the olive oil and some goat feta. I love to use sheep feta with lamb, I would recommend this, but I had some goat feta marinaded in pesto in the fridge that I thought would be good and I wanted to use it up. I was going to prepare a vegetarian version of the capsicums with quinoa in place of the lamb. The dish could easily be made gluten free by removing the bread crumbs.

Serves 4

8		small capsicums
1	tablespoon	olive oil
1	tablespoon	pine nuts
400	grams	lamb mince
2	teaspoons	harissa powder*
1	tablespoon	fresh breadcrumbs
1	tablespoon	sultanas
2	teaspoons	lemon infused olive oil
2	tablespoons	goat or sheep feta

*If you want to use harissa paste, I think you will need up to twice the quantity, but I would use a little and then taste.

Preheat the oven to 220^oC.

Heat the olive oil in a medium sized frying pan and gently toast the pine nuts on a low to medium heat. When they are golden, remove them from the pan and set aside. Increase the heat on the pan. When the pan is hot add the lamb mince and harissa. Cook till brown and add the bread crumbs, sultanas and lemon oil. Turn off the heat and allow to cool a little before crumbling through the cheese.

Stuffed capsicum with spinach and rice pilaf

Meanwhile, use a paring knife to remove the tops of the capsicums. Cut away and discard any seeds and membranes from the top and inside of the capsicums. Reserve the tops. Firmly pack the lamb mixture into the capsicums and replace the tops. Arrange the capsicums in a baking tray and drizzle with olive oil. Roast for at least 20 minutes, until the capsicums are charred and tender.

Serve with spinach and rice pilaf.