Roast peppers stuffed with spiced lamb
This is a simple spiced lamb mix, quickly put together and cooked stuffed in whole peppers in well under an hour.
Ingredients
- 350g/12oz lamb mince
- ½ tsp paprika
- ½ tsp chilli flakes
- 1 tsp cumin seeds, toasted and ground
- 1 tsp ground cinnamon
- 2 tomatoes, skinned, roughly chopped
- 1½ tbsp tomato paste
- 1 small onion, roughly chopped
- 30g/1oz pine nuts, toasted
- handful flatleaf parsley, chopped
- pinch sugar
- 2 large garlic cloves, finely chopped or grated
- ½ tsp salt
- 5 turns black peppermill
- 4 small or 2 large red peppers
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
To serve
- pinch cayenne pepper
Method
In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper.
Carefully cut the top off each pepper and scoop out the seeds. You might have to slice off the bottom horizontally so it can stand upright.
Fill the peppers with the lamb mixture and put the top of the pepper back on. Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil.
Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown.
Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper.