A colourful dish that can be made 2 days in advance. These peppers looks as nice as they taste! If you vegetarian you can easily replace the mince with Quorn or any other alternative. Full of good fats, vitamins and minerals. Great as a main meal with salad and rice or just as a starter. It is a real summer dish as it is very light and the peppers are in season (great on a budget too!). I’ve used different colours of peppers, just make sure they are big ! x
Serves 4 Ingredients: - 1tbsp. olive oil - 350g lamb mince - 1 medium onion, chopped - 1 tin of chopped tomatoes (260g) - 100ml beef/lamb stock - 1,5 tsp. harissa paste - 4 large peppers - 100g feta cheese - 1,5 tbsp. extra virgin olive oil - 1 tbsp. freshly chopped coriander Method: Heat the oil in a pan and brown the mince in batches - don't add too much at once or it will steam rather than brown. When ready, put the meat into a colander set over a bowl to drain away excess fat. Tip away all but 1tbsp of fat from the meat and fry the onion for 10min or until softened. Stir in the tomatoes, harissa paste and stock. Return the lamb in the pan, bring to boil, then cover and simmer for 30min. Meanwhile, preheat the oven to 200C. Cut the peppers in half and deseed them. When it's ready, fill each pepper half with lamb, crumble over the feta and arrange in a roasting tin. Drizzle with half of the extra virgin oil and cover with foil. Cook for about 20-30min until the peppers are tender but holding their shape. Remove the foil for the last 5 minutes to brown the cheese. Drizzle with remaining oil and sprinkle with coriander to serve.