Peppers Stuffed With Spiced Rice and Lamb
By not-recognized
Published on 24 April 2022
A
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
1 hr 50 minsTotal time
4Servings
20 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 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
Step 1
Preheat the oven to 180 degreesStep 2
Neatly cut the top of the pepper (as close to the stalk as possible), removing all of the seeds and pithStep 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.