Zucchini and capsicum with spiced lamb stuffing

Zucchini and capsicum with spiced lamb stuffing

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

This is a great way to introduce fussy eaters or people who are anti-vegetables to just how good vegetables can taste. There is meat to flavour the vegetables, but still a good variety of vegetables in the meal.


Quantity Ingredient
500ml Tomato sauce
6 tomatoes, 4 chopped and 2 sliced
6 medium zucchini
2 red capsicums
1 tablespoon olive oil, plus extra for drizzling
2 red onions, finely chopped
3 garlic cloves, crushed
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
600g lean minced lamb
1/4 cup flat-leaf parsley leaves, roughly chopped
1 tablespoon dried mint
1/3 cup brown rice, ground, (i.e. in a spice grinder)


  1. Put the tomato sauce in a medium saucepan over medium heat and simmer for 10 minutes to thicken a little more. Remove from the heat and stir through the chopped tomato. Pour into a large baking dish.
  2. Cut the zucchini in half lengthwise and use a teaspoon to hollow out the halves, creating some room for the stuffing. Set the scraped-out flesh aside for another recipe. Cut the capsicums in half through the core and remove the seeds. Set the zucchini and capsicum aside.
  3. To make the filling, heat the oil in a heavy-based saucepan over medium heat. Add the onion and fry for 2–3 minutes, until softened. Add the garlic and ground spices and cook, stirring, for 2–3 minutes. The mixture should be fragrant. Add the minced lamb and stir to break up any large lumps, then add the parsley and mint and cook for 10 minutes. Add the ground brown rice and cook for a further 10 minutes, stirring regularly to ensure the mixture doesn’t catch on the bottom of the pan.
  4. Preheat the oven to 180°C. Spoon the mince into the capsicum halves. Place on top of the tomato sauce in the baking dish, and cover with the sliced tomatoes.
  5. Spoon more mince into 6 of the zucchini halves, and top with the other halves as lids. Secure the lids to the bases using toothpicks. Put the stuffed zucchini in the dish with the capsicums. Drizzle the vegetables with a little extra oil and cover with foil. Bake in the oven for 45–50 minutes, or until the vegetables are tender.

low fat
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