Baked red peppers stuffed with lamb mince

Lamb-stuffed peppers

Name: Lamb-stuffed peppers
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 4 mixed red and green peppers; olive oil; 400g lamb mince; 1 large onion chopped; 2 cloves garlic finely sliced; 1/2 tsp plus 1 pinch cinnamon; 1 tsp plus 1 pinch dried mint; 250g pack ready-cooked steamed basmati rice; a small bunch flat-leaf parsley chopped; 250ml passata; 100ml chicken or veg stock

Published: March 31, 2016 at 9:35 AM

Save recipe

Serves 4

Easy

Total time: 1 hr and 15 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

These lamb-stuffed baked peppers make for a great, easy midweek meal for the family. Plus, they're under 500 calories

Skip to ingredients

Alternatives

Complete the dish

Try these lamb-stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and sausage-stuffed peppers. For more vegetable inspiration, also try our stuffed mushrooms, stuffed tomatoes and stuffed butternut squash.

Ingredients

Nutrition

4 mixed red and green peppers
olive oil
400g lamb mince
1 large onion

chopped
2 cloves garlic

finely sliced
1/2 tsp plus 1 pinch cinnamon
1 tsp plus 1 pinch dried mint
250g pack ready-cooked steamed basmati rice
a small bunch flat-leaf parsley

chopped
250ml passata
100ml chicken or veg stock

Nutrition: per serving

kcal436
fat21.2g
saturates7.7g
carbs32.3g
fibre7.4g
protein32.3g
salt0.4g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Cut the tops off the peppers, remove and discard the seeds and drizzle with a little oil. Sit them in a snug baking dish, cover with foil and put in the oven to start cooking while you make the filling.
step 2

Heat a non-stick pan and cook the lamb mince until browned all over (you won’t need any extra oil for this). Add the onion and garlic and cook until completely softened, stirring now and again. Add the cinnamon and mint and cook for a minute. Stir in the rice and parsley and mix really well. Season.
step 3

Take the peppers out of the oven and spoon in the lamb mix. Mix the passata and stock with 2 tbsp olive oil. Season and add another pinch of cinnamon and mint. Spoon over and around the peppers. Put the foil back on and bake in the oven for 1 hour. You want the peppers to be really tender and just holding their shape. Serve with salad and the sauce from the pan spooned over.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue