Roasted Lamb Stuffed Peppers Recipe

Our Roasted Lamb Stuffed Pepper recipe is a classic Mediterranean inspired recipe that you will make time and time again!

This stuffed pepper recipe is simple to make and delicious served alongside a green salad and fresh bread for an easy dinner or lunch idea. Recipe and images by Jo O’Keefe for ele Magazine. See more of Jo’s recipes here.

Ingredients

ROASTED LAMB STUFFED PEPPERS (Serves 4-6)
6 red capsicums (cooked whole in boiling water for 10 minutes)
2 cups of cooked white rice
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 brown onion, finely diced
500 grams minced lamb
1 teaspoon Baharat or Moroccan spice.
1/2 teaspoon dried or fresh mint
1 teaspoon ground cumin seed
2 cups otomato passata
Salt & pepper
100 grams feta cheese
1 tablespoon of olive oil
1/2 cup white wine (red wine will work too)

Method

1. Pre-heat oven to 175C (345F).
2. Begin by cooling the cooked capsicums. Carefully remove the tops to create little lids, and gently remove the membranes and seeds from the inside.
3. In a pan, heat olive oil and fry onions and garlic until they turn golden. Add spices to the pan, followed by the lamb mince. Fry until the lamb changes browns.
4. Pour in the tomato passata and cook for a few minutes. Season with salt and pepper. Stir in the cooked rice and combine.
5. Spoon the lamb rice mixture equally into the capsicum shells. Crumble feta cheese over the top. Place the capsicum lids back on top and arrange them in a baking dish.
6. Drizzle the capsicums with olive oil and pour the wine into the bottom of the baking dish.
7. Bake uncovered in a preheated oven for 35-40 minutes, or until the peppers turn deep red and are slightly shriveled. Serve and enjoy!