Greek style stuffed capisicums

Change up your next weeknight meal with these super easy Greek-styled stuffed capsicums.

INGREDIENTS

500g Australian Lamb Mince
1 1/2 tbsp Greek seasoning
500g microwavable brown rice
4 red capsicums, halved and seeded leaving stem attached
200g Tzatziki Dip
Mint leaves
Lemons
Parsley

INSTRUCTIONS

Step 1
Preheat oven to 180°C. Heat a large non-stick frying pan over medium-high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour.
Step 2
Add the Greek seasoning and cook, stirring, for 1 min or until aromatic. Add rice and cook, stirring, until well combined and heated through. Season.
Step 3
Place capsicum halves, cut-side up, in a roasting pan. Divide the mince mixture evenly among capsicum halves. Cover loosely with foil. Bake for 40 mins or until capsicum is tender. Uncover and bake for a further 10 mins or until golden brown. Divide among serving plates and top with tzatziki. Season.

Serve with mint leaves, flat-leaf parsley leaves and lemon wedges.

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