Ingredients
- 4 large (180 grams) red capsicum (halved lengthways, seeds removed
- 10 ml olive oil
- 14 grams coconut oil (1 tablespoon)
- 2 red onions (peeled and finely sliced)
- 3 garlic cloves, finely chopped
- 1 eggplant (cut into 1cm cubes)
- 250 grams ground lamb (mince)
- 250 grams beef mince
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika (sweet smoked)
- Sea salt
- Freshly ground black pepper
- 1 tablespoon tomato puree
- 100 ml beef stock
- 70 grams pine nuts
- 1/2 bunch coriander (chopped)
- 225 grams mozzarella cheese (patted dry and torn into shreds)
- Rocket, to serve
How to Make
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Step 1: Preheat oven to 210C.
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Step 2: Spread the capsicums on a baking tray and drizzle with olive oil and then roast for 20 minutes.
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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.
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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.
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Step 5: Season with salt and pepper and then add the puree and stock and simmer for a few minutes.
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Step 6: Turn of the heat and stir through the pine nuts and coriander.
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Step 7: Remove the capsicums from the oven (they should be a bit collapsed but still holding their shape).
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Step 8: Drain off any liquid, then fill the centres with the meat mixture, letting it spill over the edges.
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Step 9: Top with the mozzarella and return to the oven for another 10 minutes, until the cheese has melted.
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Step 10: Serve with the rocket on the side.
We hope you enjoy this recipe!
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