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leftover lamb stuffed peppers (capsicums) with potatoes and basil topped with greek yoghurt yogurt

Leftover Lamb Stuffed Peppers (Capsicums)

Leftover Lamb Stuffed Peppers (Capsicums) - soft oven roasted peppers stuffed with lamb, sundried tomatoes, roast potato, basil and feta then topped off with greek yoghurt.

**See my recipe notes for suggested recipes if you have leftover basil or peppers/capsicums**

Course Main Course
Cuisine Modern Australian
Keyword stuffed peppers, stuffed capsicums, lamb stuffed peppers
Total Time 35 minutes
Servings 4
Calories Per Serve 606 kcal
Author Lee-Ann

Ingredients

  • 4 red peppers / capsicums halved lengthways, ribs and seeds removed
  • 3 tsp olive oil divided
  • 300 g leftover cooked / roast lamb chopped into rough 1cm / 1/3" chunks
  • 1/3 cup oil packed sun dried tomato halves - firmly packed finely chopped
  • 1 tbsp flavoured oil from sundried tomatoes (see notes) optional - can sub with extra virgin olive oil
  • 60 g danish feta crumbled
  • 1/3 cup basil leaves - firmly packed thinly sliced
  • greek yoghurt to serve I use low fat
  • 300 g potatoes cut in 1cm / 1/3" dice - I use sebago
  • salt & pepper to taste

Instructions

  1. Pre heat oven to 210c ff / 410 f

  2. Place peppers / capsicums on a large baking tray cut side up and brush lightly with 1 1/2 tsp olive oil. Toss the chopped potatoes in the remaining 1 1/2 tsp of olive oil and spread in an even layer on the baking tray beside the peppers/capsicums.

  3. Bake for 15 mins or until peppers / capsicums start to soften and blister slightly, and they potatoes are lightly browned.

  4. Meanwhile, in a bowl mix together cooked lamb, chopped sundried tomatoes, basil, feta and sundried tomato oil (if using or sub with olive oil - see my notes) and set aside.

  5. Once peppers and potatoes are cooked, place cooked potatoes into the bowl with the lamb mixture, and mix to combine.

  6. Check to see if the peppers have generated any moisture - if they have remove it with paper towel / kitchen paper.

  7. Stuff pepper halves with lamb & potato mixture, and bake for a further 10 mins or until lamb is heated through.

  8. Serve immediately topped with a generous amount of greek yoghurt.

Recipe Notes

**Leftover basil? Why not try my Lamb Sausage Pasta with Basil and Tomato , Creamy Crab Pasta with Chilli and Basil or make some of your own Basil Pesto - once you have homemade you won't go back to store bought!

**Leftover red peppers / capsicums? Check out my recipe for  Smoky Capsicum & Almond Romesco Sauce or Pulled Lamb Shoulder with Paprika & Capsicum.

Because the flavoured oil that sundried tomatoes are packed in will have a different flavour / strength I wanted to leave it up to you how much or little of this flavoured oil you use. You can sub either part (or all) of it for olive oil if you like.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*