Lamb and Rice Stuffed Vegetables

My memories of stuffed vegetables go right back to my childhood. I remember helping my mum to cook stuffed tomatoes filled with rice, herbs and lots of cheese. They were so  delicious and always a favourite. And to this day I find it hard to go past a good stuffed vegetable, especially when filled with rice! There are so many variations and flavour combinations out there too – I just love them! And these Lamb and Rice Stuffed Vegetables are my current favourite.

They’re packed full of flavour and freshness and are a delight to eat. The combination of lamb, lemon, cumin and mint is a match made in  heaven and goes perfectly with the capsicums. And the rice gives the whole dish texture and body. Don’t like capsicum? That’s ok because the filling works really well with other vegetables too. You can also use tomatoes, zucchini or eggplant in place of the capsicums if preferred. Just remove the seeds and flesh from the inside then stuff with the filling. (Note the tomatoes will cook a little faster while the eggplant and zucchini will take a little longer than the capsicums, depending on their size). Or you can skip the vegetable stuffing altogether and just east the lamb and rice mixture on its own with a side of salad! Perfect any which way!

However you end up having them, these lamb and rice stuffed vegetables are a treat. Simple to make, healthy to eat and super delicious for the whole family!