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Lamb-and-rice-stuffed Peppers

By OcadoLife
Inspired by her Greek-Cypriot heritage, presenter and cook Tonia Buxton created these healthy, veg-packed Lamb-and-rice-stuffed Peppers, served with a tahini sauce. “Stuffed peppers – yemista piperia – are a favourite…
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Time and servings

Total time
Serves 4479 kcal/serving
Prep time
Cooking time

Ingredients

15 total
  • 2 large onions, chopped
  • 2 tbsp olive oil
  • 350g 10% fat lamb mince
  • 1 (250g) pack long-grain rice, cooked
  • 2 tbsp chopped flat-leaf parsley, plus a little extra
  • 2 tbsp sumac
  • 2 tsp ground cinnamon
  • 2 tbsp pomegranate molasses
  • 1 (400g) tin plum tomatoes
  • 1 pinch finely chopped red chilli (optional)
  • 8 mixed peppers, tops sliced off and reserved, deseeded
  • 3 lemons, juiced, plus extra wedges to serve
  • 1 garlic clove, crushed or grated
  • 1 tbsp tahini
  • 3 tbsp greek yoghurt

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Fry the onions in 1 tbsp olive oil for 5 mins until golden. Add the mince; cook for 5 mins. Stir in the rice, 2 tbsp parsley, sumac, cinnamon, pomegranate molasses, tomatoes and chilli (if using); season.

  2. Step 2

    Spoon the mince into the peppers to about three-quarters full; stand snugly in a baking dish (you can wedge in some potato slices to keep them upright) and pop the lids back on. Mix one-third of the lemon juice with the remaining 1 tbsp oil and 6 tbsp water; drizzle around the peppers. Cover loosely with foil and bake for 45 mins.

  3. Step 3

    Meanwhile, make the tahini sauce. Beat together the garlic, remaining lemon juice, tahini and some salt; stir in the yoghurt. If the sauce is too thick, stir in a little water to loosen.

  4. Step 4

    Serve the peppers with a drizzle of the sauce, a scattering of chopped parsley and wedges of lemon for squeezing.