These roasted peppers stuffed with seasoned lamb and rice and served with a cooling cucumber raita are a great starter or even main meal.
Preheat the oven to 180°C/gas mark 4. Heat the oil in a large frying pan. Fry the onion, garlic and chilli for 5 minutes until softened and fragrant. Add the meat, mixing well. Sprinkle over the turmeric and cinnamon and season with salt and freshly ground pepper. Mix well and fry until the meat is browned on all sides. Mix in the diced tomatoes and tomato puree. Cook for a further 2-3 minutes, then fold in the cooked rice and coriander.
Slice the top off each of the peppers and reserve them for use as lids. De-seed each pepper. Stuff each pepper with the mince mixture. Top each pepper with a reserved pepper lid.
Place the peppers in a baking tray. Pour over 300ml of hot water.
For the raita, mix together the cucumber, cumin, yogurt and coriander in a bowl.
Bake the peppers in the oven for 1 hour until tender, basting now and then. Serve warm from the oven with the raita.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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