Peppers Stuffed With Spiced Rice and Lamb
By not-recognizedA twist on a family classic, these stuffed peppers are quick and easy to prepare, before being cooked low and slow in the oven. A perfect Sunday supper.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
15 total- 2 whole of tomatoes, (Grated)
- 2 tsp of ras el hanout
- 1 tbsp of dried mint
- 4 whole of mixed peppers
- 100 g of short grain rice
- 40 g of chopped hazeulnuts
- 40 g of sultanas
- 1 tsp of allspice
- 1 small of onion, (Finely diced)
- 500 ml of chicken stock
- 100 ml of greek yoghurt
- 1 tsp of ras el hanout
- 1 handful of mint, (chopped)
- 0.5 whole of lemon, (juice)
- 150 g of lamb mince
Method
9 stepsStep 1
Preheat the oven to 180 degrees
Step 2
Neatly cut the top of the pepper (as close to the stalk as possible), removing all of the seeds and pith
Step 3
Mix together the rice, tomatoes, nuts, sultanas, spices, onion, mint salt, lamb mince.
Step 4
Stuff the peppers with the mixture and put the lid on.
Step 5
Place in a baking tray and fill the tray with stock, spoon some of the stock into the pepper.
Step 6
Wrap tightly with aluminium foil.
Step 7
Bake for 45 minutes.
Step 8
Remove the foil and spoon in some more stock, bake for a further 45 minutes.
Step 9
For the yoghurt mix the four ingredients together and keep in the fridge until they are needed.