Stuffed Capsicums with Spiced Mince

May 2, 2018 | Michele Lyons | Cooking Tips, Free Range Pasture Fed Pork, Free Range Poultry, Grass Fed Beef, Organice Free Range Turkey, Pasture Fed Lamb, Recipes | Leave a Comment

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This recipe is definitely a mixed of cultures. You have mince, mixed with a Greek seasoning, stuffed in capsicums Italian style, topped with Lebanese Toum (garlic dip). I’d also say its a great budget friendly meal as you could use any leftover mince you had on hand. Change up the flavours by using a different spice mix if it takes your fancy.

Ingredients:

500g mince – any mince will do so take your pick from beef, pork, lamb, chicken
2-3 tbsp Greek Spice mix – I made my own as per this recipe
2 red capsicum
Garlic dip and parsley to serve

Method:

Preheat oven to 180c.
Heat frypan over medium heat and fry mince until just browned. Add spice mix and stir to combine and then remove from heat. Don’t over cook it.
Slice the capsicums lengthways and deseed. Place cut-side up in a baking dish. Spoon mince mixture into capsicums and bake for approximately 15 mins until capsicums are soft.
Remove from pan and place capsicum on serving dish. Top with garlic dip and parsley and serve.

About Michele Lyons

Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!