Lamb Chickpea Stuffed Capsicums

Ingredients

• 4 medium capsicums
• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 3 tsp pistachio dukkah
• 1 tsp ground paprika
• 1/2 tsp dried chilli flakes (optional)
• 250g coles australian lamb mince
• 1 tbsp tomato paste
• 400g can chickpeas, rinsed, drained
• 100g coles danish fetta, crumbled
• 2 tbsp chopped flat-leaf parsley
• pistachio dukkah, extra, to serve

Method

1. Preheat oven to 200°C. Grease a large roasting pan. Cut the capsicums (4 medium capsicums) in half lengthways. Use a small sharp knife to carefully remove the seeds and membrane. Place the capsicum halves, cut-side up, in the prepared pan.
2. Heat the oil (1 tbsp olive oil) in a large deep frying pan over medium heat. Add the onion (1 brown onion, finely chopped) and cook, stirring, for 5 mins or until the onion softens. Add garlic (2 garlic cloves, crushed) and cook, stirring, for 30 secs or until aromatic.
3. Stir the dukkah (3 tsp pistachio dukkah), paprika (1 tsp ground paprika) and chilli (1/2 tsp dried chilli flakes (optional)), if using, into the onion mixture. Add the mince (250g Coles Australian Lamb Mince) and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Stir in the tomato paste (1 tbsp tomato paste). Remove from heat. Stir in chickpeas (400g can chickpeas, rinsed, drained). Season. Cool slightly.
4. Add the fetta (100g Coles Danish Fetta, crumbled) to mince mixture and stir to combine. Divide evenly among capsicum halves. Cover loosely with foil. Bake for 45 mins or until the capsicum is tender. Divide among serving plates. Sprinkle with parsley (2 tbsp chopped flat-leaf parsley) and extra dukkah (Pistachio dukkah, extra, to serve).