Stuffed peppers are one of my favourite meals in our weeknight dinner rotation because they’re easy to prepare, clean up is simple, and they’re always a crowd pleaser. Plus, they’re a great way to make a nutrient-rich meal seem kind of fun (which is key when you have kids). Peppers (bell peppers or capsicums, whatever you want to call them!) are especially rich in vitamin C which is a powerful antioxidant and important for keeping your immune system healthy. This recipe, using lamb mince, has a lovely mild flavour that works fabulously with bold Moroccan spice, aromatics like garlic and onion, tomato sauce, and a little heat from red pepper flakes.
- 4 bell peppers
- 1 tbsp olive oil
- 1 white onion, finely chopped
- 2 garlic cloves, crushed
- 3tsp Moroccan spice mix
- 1tsp ground paprika
- ½tsp dried chilli flakes
- 250g lamb mince
- 4tbsp tomato paste
- 400g can chickpeas, rinsed, drained
- 100g feta cheese, crumbled
- 2tbsp parsley, chopped
- salt and pepper
- Preheat the oven to 200°C (400°F). Grease a large roasting tray.
- Cut the peppers in half lengthways. Use a small sharp knife to carefully remove the seeds and membrane. Place the pepper halves, cut-side up, in the tray.
- Heat the olive oil in a large deep frying pan and place over a medium heat. Add the onion and cook for 5 minutes or until soft, then add the garlic and cook for a further minute.
- Stir in the Moroccan spice mix, paprika and chilli. Add the lamb mince, stirring constantly to break up the mince, and cook for 5 minutes until the meat has browned. Add in the tomato paste and chickpeas, mix well and remove from heat. Cool slightly and season to taste with salt and pepper.
- Add the feta cheese into the lamb mixture and stir to combine. Divide the mixture evenly between each of the peppers. Cover the dish loosely with tinfoil and bake for 45 minutes or until the peppers are tender.
- Divide between four serving plates. Serve immediately with freshly chopped parsley.