Harissa Lamb Stuffed Mini Capsicums

Recipe by Jo Feehan - Second Helping

Snack-sized deliciousness headed for high rotation during celebration season.

  • 4 mini red capsicums
  • ¼ cup (50gm) burghul
  • 100gm lamb mince
  • 1 small red shallot, finely diced
  • 1 small clove garlic, crushed
  • 3 tblsp chopped fresh mint
  • 3 tblsp chopped fresh parsley
  • 1 tbslp red harissa paste
  • 50 gm fetta, thinly sliced
  • Extra virgin olive oil
  • Salt and pepper
  1. Pre-heat oven to 200
  2. Place burghul in a small bowl and cover with ½ cup boiling water. Leave for 15 minutes.
  3. Prepare the capsicums by slicing them in half through the stalk and removing the internal seeds and white membrane. Place on an oven tray lined with baking paper.
  4. Over a medium heat gently sauté the onion and garlic in extra virgin olive oil until translucent. Then add the lamb mince and cook until just browned. It will continue to cook in the oven so it’s important not to dry it out. Add the harissa paste and herbs and stir through.
  5. Add the burghul to the lamb mixture and mix until evenly combined.
  6. Fill each half capsicum with the mixture, pressing down to get it right to the edges.
  7. Bake in the oven for 15 minutes. Then remove and add the fetta to the top. Return to the oven and cook for another 5 minutes or until fetta has started to melt and brown.
  8. Garnish with some more fresh mint and parsley and serve.

Serves 4 as a starter or 8 as part of a mezze.


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