Moroccan Lamb Stuffed Capsicums

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Recipe & Photo Credit: Rebecca Davidson


  • 3 large capsicums (or 4 smaller ones)
  • 500g lamb mince
  • 1 brown onion
  • 5 garlic cloves
  • pitted olives
  • fresh flat leaf parsley
  • feta cheese (Skip if you don’t tolerate dairy)
  • 1 teaspoon ghee / coconut oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon tumeric
  • 1 teaspoon cinnamon powder
  • pinch of ground white pepper
  • salt, to taste.


1. Roughly dice your onion and finely chop the garlic. Roughly chop the parsley. Prepare the capsicums by giving them a wash, cutting off the tops and scooping out the seeds.

2. Preheat the oven to 180ºC.

3. In a medium sized pan, heat a teaspoon of ghee to a medium heat and add your cumin seeds. Lightly toast the cumin seeds in the oil for about a minute (careful not to burn!) before adding your onions. Once the onions are becoming translucent, lower the heat and add the garlic, cumin powder, turmeric, cinnamon and white pepper and cook for a further 2 – 3 minutes.

4. Turn the heat back up and add the lamb mince. Cook until the mince is browned, and then add the olives, half the chopped parsley and salt to taste.

5. Arrange the capsicums on a lined baking tray and fill with the lamb mixture. Place the capsicum tops back on and they’re ready to go in the oven for about 20 minutes. Keep an eye on them – the capsicums are perfectly cooked once they start to wrinkle on the outside.

6. Plate up! Take off the capsicum lid and garnish with crumbly feta and parsley.

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