- 1 large kamo kamo
- Splash of oil
- 1 onion, diced
- 1 garlic clove, crushed
- 1 tin of lentils (can swap for 1 cup of mushrooms, or 400 g of beef mince)
- 1/2 red capsicum, diced (optional)
- 1 tbsp tomato paste
- 1/2 to 1 cup cooked rice (depending on size of kamo kamo)
- 2 fresh tomatos, diced (or 1/2 can chopped tomatoes)
- 1/2 cup feta cheese, or cheese of your choice (optional)
- 1/2 cup dried breadcrumbs
- 1 handful of fresh parsley, chopped (for garnish)
- Preheat oven to 180°C
- Cut kamo kamo in half length ways. Scoop out the seeds leaving a hollowed out center.
- In a large pan, heat oil and cook the onion, garlic, capsicums and tomato paste. (if using beef mince or mushrooms, this is the time to cook them too)
- Cook until soft and fragrant.
- Remove from the heat.
- In a bowl mix your cooked rice, cooked lentils (if using), onion mix and chopped tomato.
- Fill each half of the kamo kamo with the vegetable and rice mix.
- Sprinkle with breadcrumbs and crumbled feta cheese.
- Bake for 45 minutes, or until kamo kamo is soft to the fork.
- Take out of the oven and sprinkle with chopped parsley to garnish. Serve hot!
