About this recipe:Green peppers are stuffed with a mixture made from minced lamb, rice and tomatoes, then baked to perfection. These stuffed peppers are full of flavour and very satisfying. Try serving them with a light green salad.
Makes: 6 stuffed peppers
2 tablespoons extra virgin olive oil
1 large onion, chopped
450g minced lamb
140g white rice
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried mint, crushed
4 tablespoons chopped fresh parsley to taste
415ml chicken stock
1 (400g) tin chopped tomatoes
6 green peppers, top removed, seeded
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat an oven to 180 C / Gas 4.
Heat the olive oil in a large frying pan over medium-high heat. Stir in the onion and minced lamb; cook and stir until the onion is tender and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken stock and chopped tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the lamb mixture into the peppers and place them into the dish.
Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.
I used red, orange, and yellow bell peppers and cut them in half vertically. I had a little bit of shredded cheddar left in the fridge, so I sprinkled some onto each half pepper for the last 5 minutes of baking. Very nice! - 07 Feb 2015