A complete meal in a natural bowl — and a family dinner that looks more impressive than it is
Stuffed capsicums are one of those dishes that feel considered and generous without requiring much effort. The capsicums act as both the vessel and a key flavour component — they sweeten as they roast, infusing everything inside with a gentle, caramelised flavour. With a grass-fed beef and rice filling seasoned with herbs and spices, this is a genuinely satisfying, complete meal.
Preheat oven to 190°C.
Slice the tops off the capsicums and remove the seeds and white membrane inside. Keep the tops — you’ll use them as lids.
4 capsicumsBrown the beef mince in a wide pan over high heat. Remove and set aside.
480g beef minceIn the same pan, sauté the onion until soft. Add garlic, cumin, paprika, and oregano. Cook 1 minute.
1 onion3 cloves garlic1 tsp cumin1 tsp smoked paprikaAdd the tomato paste and half the crushed tomatoes. Return the mince. Add the cooked rice and half the parsley. Season generously. Stir to combine.
1 tbsp tomato pastecrushed tomatoes1 cup cooked riceparsleySpoon the filling into the capsicums, packing firmly. Place in a baking dish. Pour the remaining crushed tomatoes and stock around the base of the capsicums. Replace the lids.
crushed tomatoes1/2 cup beef stockRoast for 35–40 minutes until the capsicums are tender and lightly charred.
Remove the lids. Top each capsicum with crumbled feta and the remaining parsley. Serve immediately.
100g fetaparsleyIn every beef share — Mince (480g)
💡 Choose capsicums that sit flat — a slightly flat base means they won’t tip over in the roasting tin. If yours are round, slice a very thin piece from the base to create a flat surface.
A complete meal from your Your Farmer mince. Join the community. 🫑
Three Simple Steps
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
Subscribe to a share of the harvest, or start with a one-off fixed pack.
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
We deliver in a reusable esky we collect next time. No couriers, no waste.
Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Greek-Style Lamb Roast with Lemon and Oregano
Lemon, oregano and time — the Greek family-table treatment for the whole cut
Every Greek family has a version of this and none of them are wrong. Garlic, dried oregano and lemon get worked deep into the lamb, potatoes go underneath to catch everything that falls, and the oven runs slow enough that nobody has to watch it. What comes out isn't pink, carve-at-the-table lamb — it's the other thing entirely: golden on top, giving underneath, with lemony potatoes that half the table will fight over harder than the meat. It's Sunday cooking from a country that takes Sundays seriously.
Read moreabout Greek-Style Lamb Roast with Lemon and Oregano
Low-and-Slow BBQ Lamb Ribs with Dry Rub
Paprika, brown sugar, patience — American barbecue discipline meets Australian lamb
This is the recipe for the day you've decided the barbecue is the afternoon's entertainment, not just the cooking appliance. No foil, no shortcuts: a paprika and brown sugar rub, a hooded barbecue held low around 140C, and three or so unhurried hours while the fat renders, the spice sets into proper bark and the smell slowly takes over the street. Lamb ribs suit the American low-and-slow treatment better than most people expect — they're smaller and fattier than pork ribs, so you get all the bark in less time. Pour something cold. This one's a sit-outside recipe.
Grilled Chump Chops with Warm Lentil Salad
Charred chops over mustardy lentils — the bistro order, made at home
Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.
Share:
The Your Farmer Smash Burger: Thin, Crispy, Extraordinary
The Your Farmer Smash Burger: Thin, Crispy, Extraordinary