Spicy stuffed capsicums

Serves 4

1 tbsp vegetable oil
1 brown onion, finely chopped
400g lamb mince
400g can brown lentils, drained and rinsed
3/4 cup frozen peas
1/3 cup chopped fresh coriander leaves
1 tbsp rogan josh curry paste
400g can diced tomatoes
4 small green capsicums

1. Heat oil in frying pan over medium-high heat. Add onion and cook, stirring for 3-5 mins. Add mince. Cook for 5 mins. Add curry paste. Cook for 30 seconds.

2. Add lentils and tomato. Bring to the boil. Reduce heat to medium low. Simmer for 10 mins or until mixture thickens. Stir in peas and coriander. Remove from heat.

3. Cut a thin slice from the base of each capsicum and cut tops off. Using a spoon scoop out seeds and membrane and spoon mixture in.