Middle Eastern stuffed capsicums

Ingredients (serves 4)
* 1 1/2 tablespoons olive oil
* 2 brown onions, finely chopped
* 2 zucchini, finely chopped
* 1/4 cup pine nuts, chopped
* 2 garlic cloves, crushed
* 1 tablespoon Middle Eastern spice mix
* 600g lean beef mince
* 1/4 cup beef stock
* 2/3 cup coriander leaves, chopped
* 4 small red capsicum, halved lengthways, deseeded
* 1/2 cup thick Greek-style natural yoghurt
* 1 lemon, rind finely grated


Method
1. Preheat oven to 180°C. Heat oil in a frying pan over medium heat. Add onions, zucchini, pine nuts and garlic. Cook, stirring, for 10 minutes or until soft.
2. Increase heat to high. Add spice mix. Cook, stirring, for 1 minute. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add stock. Simmer for 5 minutes. Remove from heat. Add 1/2 cup coriander to mince mixture. Season with salt and pepper. Mix well.
3. Place capsicums, cut-side up, into a shallow baking dish. Spoon mince mixture into capsicums. Cover with foil. Cook for 20 to 30 minutes or until capsicums are just tender.
4. Top each capsicum with a dollop of yoghurt. Sprinkle with lemon rind and remaining coriander. Serve.

Source
Super Food Ideas
Recipe by Alison Roberts