Stuffed Capsicums With Tzatziki

• ¾ cup brown rice
• 500g lamb, diced, fat trimmed
• 2 brown onions, finely chopped
• 1 tbsp paprika
• 2 tsp dried oregano
• 1 tsp ground cumin
• 125g baby spinach
• 2 x 400g tin no added salt diced tomatoes
• 4 red capsicums
• 1 tsp extra virgin olive oil
• 2 cloves garlic
• 1 cup water

Tzatziki:

• ½ cup or 140g reduced fat Greek yoghurt
• 1 Lebanese cucumber (grated, excess water squeezed out)
• 1 tsp olive oil
• ½ tsp garlic

1. Preheat oven to 140 degrees. Cook rice following the packaging instructions and set aside to cool.
2. In a frying pan heat half the oil over medium heat.
3. Add half of the onion and cook until it begins to soften.
4. Add the lamb, cook for five minutes or until browned
5. Stir in half the garlic and add the paprika, oregano and cumin and cook stirring for 1 minute.
6. Remove from heat. In a seperate bowl add spinach leaves, rice and lamb stir until well combined.
7. On a medium heat add remaining garlic and onion, sauté for 5 minutes or until onion softens.
8. Add the tomatoes and water, cook for 5 minutes.
9. In a roasting pan, place the capsicum cut side up and spoon rice mixture evenly among the halves. Pour the sauce around the capsicum.
10. Bake, covered for 30 minutes. Uncover and bake for another 30 minutes or until capsicums are tender.
11. Meanwhile, in a bowl combine yoghurt, Lebanese cucumber, olive oil and garlic. Mix well. Set aside for serving.
12. Drizzle tzatziki over capsicums. Serve and enjoy!

• Energy: 249 Cals
• Protein: 17.4g
• Carbohydrates: 13.7g
• Sugar: 8.2g
• Total, fat: 13.3g
• Saturated fat: 5.5g
• Sodium: 99.3mg