This dish was created after our whole 30 experience. We created quite a few stuffed pepper dishes during our journey and I really missed legumes! This recipe has incorporated their high fibre, nutrient dense profile into a high protein, lower carb meal full of flavour and micronutrients.
Beans that have been soaked and cooked properly are an exceptional powerhouse of nutrients. I like to add beans to our diet to make sure we stay on top of our fibre needs. Fibre is important not just for bowel health but it helps our bodies to capture and bind to toxins allowing them to pass through and exit safely from our bodies.
If we look at some of the healthiest diets such as the Mediterranean, legumes and vegetables in general are a major source of their food consumption.
Personally I find lamb quite a strong tasting meat, which is perfect for this recipe because it allows me to go pretty heavy on the herbs. I don’t think many people utilise herbs enough. Herbs are full of micronutrients and tout many health benefits to us, we simply need to utilise them more often. So don’t be shy and be as heavy handed with the herbs as you feel comfortable!
Mediterranean lamb and chickpea stuffed capsicum
- 6 medium red capsicum
- 500 g lamb mince.
- 1 tin organic chickpeas drained (about 210g).
- 2 cups riced cauliflower.
- 1 onion diced.
- 3 cloves garlic finely diced or grated.
- 1 tsp dried rosemary.
- 1 tsp dried oregano.
- 1 tsp cumin.
- 1 tsp tzatziki slice blend.
- 1 Tbsp dried mint.
- salt and pepper to season.
Lemon yogurt dressing
- 3-4 Tbsp greek yoghurt.
- 1 tsp tzatziki spice mix.
- 1/2 tsp salt.
- 3 cloves garlic grated/crushed.
- Juice of 1 large lemon.
- Preheat oven to 200C.
- Wash and pat dry your capsicum, cut around the stem and pull it out scooping out any membrane or seeds that may remain on the inside. Being careful to not break the capsicum apart.
- Heat a saucepan on high heat and brown your lamb mince, pour out the excess fat and add in your onion, garlic and herbs/spices. Season and stir until onion is translucent.
- Add in your chickpeas and cauliflower, add some broth/stock if the pan is too dry and cover with a lid cooking the mixture for 5 mins until the cauliflower has softened.
- Turn of the heat. Pull out a baking dish, I have a lovely square ceramic tray which has a domed glass lid that fits 5-6 capsicum in it beautifully. If your tray doesn’t have a lid you can always cover it with foil.
- Bring your saucepan over and rest it on a chopping block near your baking tray. With a large spoon, begin to fill up your capsicums and arrange them on your baking tray. Cover and place it in the oven to bake for 45 mins.
- Prepare your yoghurt dressing while the peppers are baking by simply combining all the ingredients in a small bowl and whisking to incorporate. It is not a thick sauce, it is meant to be drizzled over.
- Once the peppers are finished cooking, serve them up alongside a garden salad and drizzle with lemon yoghurt dressing.