Mel Christensen

Mel Christensen

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Middle Eastern Stuffed Peppers. *Gluten Free, Grain Free,*Dairy Free option


Middle Eastern Stuffed Peppers

*Gluten Free, Grain Free,*Dairy Free option



  • 1-2 tablespoons olive oil
  • 2 brown onions, finely chopped
  • 400g bunch Kale, chopped roughly (Spinach or silverbeet may be used as an alternative)
  • 2 medium zucchini, diced into 2 cm cubes (or chopped roughly in  a food processor)
  • 1/4 cup pine nuts, toasted
  • 2 garlic cloves, crushed
  • 1 tablespoon *Ras El Hanoud (or similar Moroccan Spice mix)
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tbsp *Pomegranate Molasses
  • 600g lean beef mince
  • Freshly ground sea salt & pepper
  • Juice of one lemon (plus the finely chopped rind if you really like that lemon ‘zing’ like I do)
  • 2/3 cup parsley, chopped (plus extra to garnish)
  • 8 – 10 small – medium red capsicums, deseeded. (Tops removed but kept aside)
  • 200g Goats milk feta sliced or cumbled for the tops (optional – omit for dairy free)

*I found this at my local Middle Eastern mini-mart (Kirmina, Donvale)



  1. Preheat oven to 180°C. Heat oil in a frying pan over medium heat. Add onions,  fry until soft then add mince and cook until browned.
  2. Add zucchini, kale, pine nuts, and garlic . Cook, stirring, for 10 minutes or until soft.
  3. Add spices and molasses. Cook, stirring, for 1 minute.
  4. Reduce heat and simmer for 5 minutes to reduce down to a nice thick consistency – you don’t want your stuffing to be to ‘saucy’. Remove from heat. Add parsley to mince mixture. Squeeze over lemon juice and season with salt and pepper. Mix well.
  5. Place capsicums into a shallow baking dish (preferably one with well-fitting lid). Spoon mince mixture into capsicums, pressing mixture in to firmly pack each one. Top each pepper with a slice of feta if using.
  6. Cover with lid. Cook for about an hour, or until capsicums are just tender.
  7. Allow to stand for about 10 minutes in the covered dish, then serve

*Leftovers are delicious enjoyed hot or cold – feta or yogurt makes an excellent accompaniment.