Recipes › Dinner

• Dinner
• 1 hr
• Dairy-Free
• Gluten-Free

Stuffed peppers with lamb and rice

Peppers baked with a spiced lamb, rice and herb filling.

Calories

440

Protein

21 g

Carbs

35 g

Fat

24 g

Per serving. Makes 4 servings.

Ingredients

• 4 Red bell pepper
• 400 g Lamb mince
• 1 Onion
• 2 Garlic
• 100 g White rice, dry
• 200 g Chopped tomatoes, canned
• 1 tsp Ground cinnamon
• 10 g Fresh mint
• 10 g Fresh parsley
• 200 ml Vegetable stock

Contains: Celery. Always check the labels of what you buy.

Method

1. Heat the oven to 180°C (160°C fan). Cut the tops off the peppers, keeping them as lids, and scoop out the seeds.
2. Peel and chop the onion and crush the garlic. Brown the lamb in a frying pan for 5 minutes, add the onion and garlic and cook for 5 minutes. Pour off any fat.
3. Stir in the rice, tomatoes, cinnamon and chopped mint and parsley.
4. Fill the peppers with the mixture, put the lids on and stand them in a baking dish. Pour the stock around them.
5. Cover with foil and bake for 45 minutes until the peppers are soft and the rice cooked.

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