Baked Mutton Keema Stuffed Capsicum, Easy Dinner
Capsicum halves stuffed with spiced mutton mince and rice, topped with cheese and baked until tender and bubbling.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Prep the capsicum
Halve the capsicums lengthwise and remove the seeds. Salt lightly.
- 03Cook the filling
Fry the onion and garlic. Add the mince and spices and cook for 10 minutes. Add the tomato, rice and salt.
- 04Stuff
Spoon the filling into the capsicum halves and press down.
- 05Bake
Cover with foil and bake at 190 °C for 20 minutes.
- 06Finish
Top with cheese and bake uncovered for 8 to 10 minutes until golden. Sprinkle with coriander.
Questions
Can I use other vegetables?+
Yes. Large tomatoes and courgettes work well.
Can I prep it ahead?+
Yes. Stuff the capsicums and refrigerate for up to a day before baking.
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