Stuffed peppers with minced lamb

    50 min

    These stuffed peppers with minced lamb are seasoned with garam masala to give an Indian infused flavour. Serve with basmati rice and mango chutney.


    London, England, UK
    20 people made this

    Serves: 4 

    • 4 peppers
    • 2 teaspoons oil
    • 1 onion, chopped
    • 500g lamb mince
    • 4 garlic cloves, finely chopped
    • 1 tablespoon garam masala
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon cayenne
    • 1 tin diced tomatoes
    • 2 tablespoons grated Cheddar cheese

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Cut off the tops of the peppers and remove the seeds. Fill a saucepan with about 2cm depth of water and bring to a light simmer. Place peppers into a steamer basket and steam the peppers for about 10 minutes, until softened. Remove from the pan and place into an ovenproof casserole dish.
    3. Heat oil in a frying pan and cook and stir onion until soft. Add lamb mince and brown. Season with garlic, garam masala, cumin, cloves and cayenne and fry for a few minutes, stirring frequently. Pour in the tomatoes with their juices and simmer for 5 minutes.
    4. Stuff the peppers with the lamb mixture and sprinkle with cheese.
    5. Bake for about 15 minutes in the preheated oven, until cheese is melted and lightly browned.

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