Roasted peppers filled with spiced rice, herbs and minced lamb in a rich tomato sauce.
Prep 25 min
Cook 50 min
Serves 4
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4
Bell peppers
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400 g
Minced lamb
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150 g
Rice
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1
Onion
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3 cloves
Garlic
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1 can
Chopped tomatoes
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1 handful
Parsley
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1 tsp
Cumin
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0.5 tsp
Cinnamon
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2 tbsp
Olive oil
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1
Preheat the oven to 190°C and lightly oil a baking dish.
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2
Slice the tops from the peppers and carefully remove the seeds and membranes.
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3
Cook the rice until just tender, then drain and allow to cool slightly.
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4
Heat olive oil in a frying pan and cook the onion until soft and lightly golden.
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5
Add garlic, cumin and cinnamon and cook briefly until fragrant.
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6
Add the minced lamb and cook until browned, breaking it apart with a spoon.
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7
Stir in half the chopped tomatoes along with the cooked rice and parsley.
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8
Fill each pepper generously with the lamb and rice mixture and place upright in the baking dish.
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9
Pour the remaining chopped tomatoes around the peppers to create a sauce.
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10
Cover loosely with foil and bake for 35 minutes, removing the foil for the final 10 minutes until the peppers are tender.