Leftover Lamb Stuffed Peppers (Capsicums)
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Unrated
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Total Time
35 mins
-
Servings
4
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Calories
606 kcal
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Course
Main Course
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Cuisine
Australian
Leftover Lamb Stuffed Peppers (Capsicums)
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Leftover Lamb Stuffed Peppers (Capsicums) - soft oven roasted peppers stuffed with lamb, sundried tomatoes, roast potato, basil and feta then topped off with greek yoghurt.**See my recipe notes for suggested recipes if you have leftover basil or peppers/capsicums**
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Ingredients
- 4 red pepper halved lengthways, ribs and seeds removed, aka capsicum
- 3 teaspoon olive oil divided
- 300 g lamb chopped into rough 1cm / ⅓" chunks, leftover cooked or roast
- ⅓ cup sun-dried tomato finely chopped, oil packed, halves, firmly packed
- 1 tablespoon oil optional - can sub with extra virgin olive oil, flavoured from sundried tomatoes (see notes
- 60 g feta cheese crumbled, Danish
- ⅓ cup basil thinly sliced, leaves, firmly packed
- Greek yoghurt I use low fat, to serve
- 300 g potato cut in 1cm / ⅓" dice - I use sebago
- salt to taste
- black pepper to taste
Instructions
- Pre heat oven to 210c ff / 410 f
- Place peppers / capsicums on a large baking tray cut side up and brush lightly with 1 ½ teaspoon olive oil. Toss the chopped potatoes in the remaining 1 ½ teaspoon of olive oil and spread in an even layer on the baking tray beside the peppers/capsicums.
- Bake for 15 mins or until peppers / capsicums start to soften and blister slightly, and they potatoes are lightly browned.
- Meanwhile, in a bowl mix together cooked lamb, chopped sundried tomatoes, basil, feta and sundried tomato oil (if using or sub with olive oil - see my notes) and set aside.
- Once peppers and potatoes are cooked, place cooked potatoes into the bowl with the lamb mixture, and mix to combine.
- Check to see if the peppers have generated any moisture - if they have remove it with paper towel / kitchen paper.
- Stuff pepper halves with lamb & potato mixture, and bake for a further 10 mins or until lamb is heated through.
- Serve immediately topped with a generous amount of greek yoghurt.
Notes
- **Leftover basil? Why not try my Lamb Sausage Pasta with Basil and Tomato , Creamy Crab Pasta with Chilli and Basil or make some of your own Basil Pesto - once you have homemade you won't go back to store bought!
- **Leftover red peppers / capsicums? Check out my recipe for Smoky Capsicum & Almond Romesco Sauce or Pulled Lamb Shoulder with Paprika & Capsicum.
- Because the flavoured oil that sundried tomatoes are packed in will have a different flavour / strength I wanted to leave it up to you how much or little of this flavoured oil you use. You can sub either part (or all) of it for olive oil if you like.
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Show Details
Serving
0g
Calories
606kcal
(30%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 606kcal | 30% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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