Recipes

Cajun-Spiced Stuffed Capsicums

Cajun-Spiced Stuffed Capsicums

Serves: 4-8
Preparation: 15 mins
Cook: 30mins

Ingredients

  • 4 capsicums
  • ½ tbsp olive oil
  • 1 garlic clove – crushed
  • 1 brown onion – thinly sliced
  • 500g lean beef mince
  • 1 large zucchini
  • 1 large carrot
  • 4 tbsp Greek yoghurt
  • ¼ cup salt-reduced beef stock
  • 2 tsp Cajun seasoning
  • 2/3 cup coriander
  • 1 lemon

Method

  • Preheat oven to 180°C. Halve a deseed the capsicums, remove top, bottoms and membranes
  • Heat the olive oil in a fry-pan and add garlic and onion. Cook for 3 minutes until onion is soft
  • Add beef mince to fry pan and cook until browned
  • Grate zucchini and carrot and add to fry-pan. Pour in ¼ cup of stock, chopped coriander and Cajun seasoning. Simmer for 5-10minutes.
  • Stuff capsicum halves tightly with mince and vegetable mix
  • Place capsicum halves in baking trays and cook for 30 minutes or until soft
  • Remove from oven and add 1 dollop of Greek yoghurt. Sprinkle with lemon rind and season with salt and pepper

Note: this recipe can be adapted to include various vegetables such as mushrooms, grated eggplant and kidney beans.

For a vegetarian alternative, use 400g of kidney beans and 400g of chopped tomatoes instead of minced meat.

No-Bun Roasted Beetroot and Feta ‘Burgers’

No-Bun Roasted Beetroot and Feta ‘Burgers’

Serves: 6-8
Preparation: 15 mins
Cook: 60mins

Ingredients

  • 6-8 iceberg lettuce leaves
  • 3 medium-sized beetroots
  • 150g reduced-fat feta (grated or finely crumbled)
  • 1 cup breadcrumbs
  • 2 eggs (lightly whisked)
  • ¼ cup parsley (chopped finely)
  • 1 cucumber (finely sliced)
  • 1 carrot (grated)
  • 1 tbsp mint
  • 1 tbsp olive oil

Yoghurt topping

  • ½ cup Greek yoghurt
  • ¼ cup mint
  • 1 lemon

Method

  • Preheat oven to 200°C. Individually wrap beetroots in aluminium foil and roast for 45 minutes
  • Meanwhile, in a small bowl add Greek yoghurt, mint and a generous squeeze of lemon.
  • Grate the carrot, finally slice the cucumber and set aside
  • Remove large outside lettuce leaves and set aside
  • When beetroots have finished roasting, grate into a large bowl. Add feta, breadcrumbs, parsley and eggs
  • Roll beetroot mixture into 8 small patties
  • Heat olive oil in fry pan. Add patties to pan and lightly sear on each side until crispy all over
  • Construct ‘burgers’ by placing lettuce leaf on plate. Fill with 1 tbsp grated carrot and a few slices of cucumber. Top with 1 beetroot pattie and add a dollop of greek yoghurt. Garnish with mint leaves.
  • Roll lettuce leaf around filling, take a bite and enjoy!