Kofta-Stuffed Capsicum

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (356.1 g)
  • Calories 964
  • Total Fat - 70.8 g
  • Saturated Fat - 20.5 g
  • Cholesterol - 77.1 mg
  • Sodium - 672.4 mg
  • Total Carbohydrate - 51.5 g
  • Dietary Fiber - 10.1 g
  • Sugars - 21.6 g
  • Protein - 39.2 g
  • Calcium - 632.4 mg
  • Iron - 6.3 mg
  • Vitamin C - 9.9 mg
  • Thiamin - 1.2 mg

Step 1

Preheat oven to 210C.

Step 2

Spread the capsicums on a baking tray and drizzle with olive oil and then roast for 20 minutes.

Step 3

Meanwhile, melt the coconut oil in a large frying pan over a medium-high heat. add the onions and garlic and fry for 3 to 4 minutes, until soft.

Step 4

Increase the heat to high, add the eggplant and meat and fry stirring occasionally, for a few minutes, breaking up the mince with a wooden spoon and then add the cinnamon, cumin and paprika and stir.

Step 5

Season with salt and pepper and then add the puree and stock and simmer for a few minutes.

Step 6

Turn of the heat and stir through the pine nuts and coriander.

Step 7

Remove the capsicums from the oven (they should be a bit collapsed but still holding their shape).

Step 8

Drain off any liquid, then fill the centres with the meat mixture, letting it spill over the edges.

Step 9

Top with the mozzarella and return to the oven for another 10 minutes, until the cheese has melted.

Step 10

Serve with the rocket on the side.

Tips & Variations

No special items needed.