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Stuffed Capsicums with Cumin Potatoes
- Serves:
4–6
as a side - Difficulty
Easy
- Ready in
1 hr 5
By Sue Quinn
Published 2015
These capsicums have bags of flavour thanks to the delicious combination of herbs and spices. The pomegranate molasses adds extra depth of flavour.
Ingredients
2 teaspoons 1 tablespoon 3
Method
Toast the onion seeds in a dry frying pan until fragrant, about 2 minutes. Set aside.
In a small bowl, whisk together the pomegranate molasses and
Heat the oil in a large frying pan over a medium–high heat and add the potatoes. Cook, constantly turning
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