Do you remember when everyone was making Stuffed Capsicums? Well Stuffed Capsicums are back! This cool, retro family dish is made extra delicious with Outback Tomato Chutney and our Tasmanian Pepper Salt. We've added some Anisata as we just love the unique savoury flavour it imparts, but this may be substituted with something like tarragon or fennel or dill.
2 tablespoons olive oil
1 brown onion, finely chopped
1 firm zucchini, finely chopped
2 stalks celery finely sliced, or you could use a little fennel bulb if in season
2 medium sized tomatoes, finely diced
¼ cup pine nuts
2 teaspoons Crushed Garlic
½ jar Outback Tomato Chutney
500g trim lamb/beef/chicken mince
1 cup stock
1/2 cup Gruyere Cheese
2/3 cup fresh coriander leaves, chopped
1 Dessertspoon Anisata
Outback Spirit Tasmanian Pepper Salt to taste
Freshly ground black pepper to taste
4 medium red capsicums, halved lengthways and deseeded
½ cup Greek style natural yoghurt
Zest/rind of 1 lemon
Extra coriander to serve
Pre-heat oven to 200C.With a small, sharp knife. remove the tops of the capsicums and remove any seeds and fibres from within the cavity. If necessary carefully trim a little from the base to help make them sit upright. We like to brush the outsides with a little olive oil.
Heat the oil in a frying pan over a medium heat and sauté the onions and crushed garlic until the onion becomes transparent. Add in the zucchini, celery and tomato and pine nuts.
Cook, stirring for approx 5 minutes or until vegetables are cooked.
Increase the heat to high and add the Outback Tomato Chutney to the vegetable mix. Cook for one minute and then add the lamb mince. Continue to cook, stirring with a wooden spoon the break up the mince, until the meat is browned and cooked through.
Add the stock, turn the heat down and simmer for 5 minutes or until most of the liquid is absorbed. Remove from the heat and add the chopped coriander, cheese , stir well and and season with the Tasmanian Pepper Salt and extra ground pepper if desired.
Spoon the mix into the capsicum halves and place on a baking tray, Loosely cover with foil and cook in the oven for 20-25 minutes or until the capsicum is cooked and tender.
When cooked, serve with a generous dollop of the yoghurt and sprinkle with the grated lemon zest and additional coriander
copyright Juleigh Robins, used with permission