4 capsicums – combination of red and yellow ideally, halved lengthways
250g lean lamb mince
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 cup cooked barley
1 tsp sweet Hungarian paprika
Salt & pepper, to season
2-3 cups of tomato juice (aim low salt)
5 mushrooms sliced thinly
1 small zucchini grated; fluid squeezed out
Preheat the oven to 180°C.
Halve the capsicums and scoop out the seeds and membranes within the capsicum and discard.
In a bowl combine meat, garlic, onion, barley, and paprika.
Stir through the mushrooms and zucchini.
Season mixture with salt and pepper.
Stuff each capsicum with the mixture and place its lid back on –place in a dish coated with olive oil to prevent sticking.
Pour tomato juice over the peppers and place foil over the tray – ensure firm seal so they almost steam in the tray- and bake for 45-60 minutes. Check intermittently if the mixture is getting too thick you can add additional water to the tray.
Serve in a bed of tomato sauce with warm crusty bread to mop up the extra tomato!