Herby Chickpea & Beef Stuffed Capsicums
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Herby Chickpea & Beef Stuffed Capsicums

Herby Chickpea & Beef Stuffed Capsicums

with Fetta, Potato Wedges & Olive Salad

Tender, oven-roasted capsicum is the ideal vessel for a rich, herby chickpea & beef mixture topped with a creamy crumble of fetta. Serve alongside some crispy wedges and an olive-speckled salad for a vibrant and exciting mid-week meal packed with veg!

:
Calorie Smart
:
Milk
•Almond

35 minutes
20 minutes

2

Capsicum

2

Potato

2 clove

Garlic

1

Brown Onion

1

Tomato

1 packet

Chickpeas

1 packet

Greek-Style Yoghurt

()

1 sachet

Tomato & Herb Seasoning

1 packet

Tomato Paste

1 packet

Fetta Cubes

()

1 packet

mixed salad leaves

1 packet

kalamata olives

1 packet

parsley

1 packet

flaked almonds

( )

1 packet

beef mince

olive oil

â…“ cup

water

1 tsp

brown sugar

20 g

butter

()

drizzle

balsamic vinegar

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Energy (kJ)2654 kJ
Calories634 kcal
Fat29.7 g
of which saturates11 g
Carbohydrate59.9 g
of which sugars20.7 g
Dietary Fibre22.4 g
Protein25.3 g
Sodium1663 mg

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

1
1

• Preheat oven to 240°C/220°C fan-forced. • Slice capsicum in half lengthways and remove stem and seeds. • Place capsicum on a lined oven tray. Brush with olive oil and season with salt and pepper. Arrange cut-side up and roast until tender, 20-25 minutes.

2
2

• Meanwhile, cut potato into wedges. • Place wedges on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

3
3

• Finely chop garlic. Thinly slice brown onion. Thinly slice tomato into wedges. Drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add half the garlic and cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

4
4

• When capsicum have 10 minutes remaining, return frying pan to high heat. Cook onion and beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add chickpeas and cook, until slightly softened, 2-3 minutes. • Reduce heat to medium-high and add tomato & herb seasoning, tomato paste and the remaining garlic and cook, until fragrant, 1-2 minutes. • Stir in the water, brown sugar and butter and simmer, until slightly thickened, 1-2 minutes. Season to taste.

5
5

• Once capsicum is done, remove tray from oven. Spoon some beef mixture into capsicums. • Crumble over fetta cubes and bake, until golden, 5-7 minutes.

6
6

• In a medium bowl, combine mixed salad leaves, tomato, kalamata olives and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Divide potato wedges, olive salad, Greek-style chickpea and beef stuffed capsicums and any remaining filling between plates. • Tear over parsley. Sprinkle with flaked almonds. Drizzle over garlic yoghurt to serve. Enjoy!