Stuffed Kamo Kamo
- 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!
2 comments
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Super yummy; 10/10 recommend it.
Lou on
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My whole family enjoyed the filling (it’s our first time trying kamokamo) and myself and my 5 year old really enjoyed the kamokamo too – she thinks it tastes like a mix between pineapple and pumpkin.
We mixed the mince mushrooms and lentils together (instead of using either or) as doubled the recipe to use both our kamokamos. We made sure to add plenty of feta to give it good flavour. Thanks for the yum recipe!
Naomi on