Kofta-Stuffed Red Capsicum

These sweet red capsicums are filled with lamb and beef mince and packed with spices, cheese and pine nuts. They’re a great choice when you want a filling and flavourful dinner that’s good for you – and an easy way to boost your vegie intake.

Read: Five fabulous vegie dishes where you won’t miss the meat

Serves: 4


  • 4 large red capsicums, halved lengthways, seeds removed
  • 10ml olive oil
  • 1 tablespoon coconut oil
  • 2 red onions, peeled and finely sliced
  • 3 cloves garlic, finely chopped
  • 1 eggplant, trimmed and diced into 1cm cubes (250g)
  • 250g lamb mince
  • 250g beef mince
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet smoked paprika
  • salt and black pepper
  • 1 tablespoon tomato puree
  • 100ml beef stock
  • 70g pine nuts
  • 1/2 bunch of coriander, roughly chopped
  • 225g mozzarella
  • rocket, to serve
These taste so good they couldn’t possibly be good for you … but they are.


Preheat the oven to 210°C (fan 190°C/gas mark 6-7). Lay the capsicums on a baking tray in a single layer, drizzle over the olive oil and roast in the hot oven for 20 minutes.

Meanwhile, melt the coconut oil in a large frying pan over medium to high heat, then add the red onion and garlic and fry for three to four minutes or until just soft.

Turn up the heat to maximum and add the eggplant and both types of mince. Fry the ingredients over high heat, stirring occasionally for a few minutes, breaking up the mince with a wooden spoon. Sprinkle in the cinnamon, cumin and paprika and stir to incorporate.

Season with a generous amount of salt and pepper, then add the tomato puree along with the beef stock and let the mixture simmer away – you don’t want it to be too wet. After a couple of minutes, turn the heat off and stir through the pine nuts and chopped coriander.

Read: Speedy Chilli Beef Stir-Fry with Corn and Capsicum

Remove the roasted capsicums from the oven. They should have collapsed a little but still be holding their shape. Carefully drain off liquid that may have been produced while roasting, then fill the cavities with the mixture. Don’t worry if the mixture falls over the side.

Slice or tear the mozzarella and arrange over the top of the mince, then slide the tray back into the oven and bake for a further 10 minutes. The mozzarella will have melted nicely by this point. Serve up with a generous helping of rocket.

Are you on a low-carb diet plan? What’s your favourite low-carb dinner? Let us know in the comments section below.

– With PA

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