Cumin lamb stuffed peppers

    1 hour

    These simple stuffed peppers are a great way to use lamb mince. You can add chopped veg to the stuffing mix, as well, such as diced courgette or frozen garden peas.

    11 people made this

    Serves: 5 

    • 500g lamb mince
    • 2 onions, chopped
    • 4 cloves garlic, minced
    • 4 peppers, any colour
    • 1 teaspoon ground cumin
    • salt and pepper to taste
    • 1/2 teaspoon chilli powder, or to taste
    • 100g cooked rice, bulgur wheat or couscous
    • 2 tablespoons tomato puree
    • 1 tablespoon water
    • 3 tablespoons chopped fresh parsley

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a nonstick frying pan, brown lamb mince with onions and garlic. Drain any excess fat from pan.
    2. Meanwhile wash the peppers, carefully slice off tops and remove seeds.
    3. Preheat oven to 180 C / Gas 4 and grease a 20cm square baking dish. Fill the peppers with mince mixture. Return tops (as 'lids' for stuffed peppers) and place in dish, so that they remain upright.
    4. Bake for 30 to 45 minutes or until peppers are tender and slightly 'wrinkled'.
    5. Add the ground cumin, chilli powder, salt and pepper. Cook a few minutes more, then stir in the tomato puree, water, rice and the parsley.

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    Reviews in English (1)


    Really tasty - but you need to do point five (add cumin etc) before point three (preheat oven).  -  16 Nov 2013