Stuffed peppers are a favourite in our house, and I couldn’t resist having a go with the long pointed peppers, which somehow look really cute. I’ve paired them with a light carrot salad, and these would also be nice with a big dollop of yogurt.
- 2 red sweet pointed peppers
- 1 tablespoon olive oil
- 250g lamb mince
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- 125 ml vegetable stock
- 1 tablespoon honey
- 1 tablespoon pine nuts
- Fresh flat leaf parsley, chopped
For the carrot salad:
- 2 large carrots, grated
- 25g sultanas
- 1 teaspoon cumin seeds
- ½ teaspoon dried chilli flakes
Preheat the oven to 200ºC/400ºF/gas 6.
Cut the peppers in half longways and poke out the seeds. Sprinkle with salt and pepper and drizzle over half a tablespoon of olive oil. Place in a roasting tin and roast in the oven for 15 minutes so the peppers soften.
Meanwhile, heat a dry frying pan, and add the pine nuts, stirring for a few minutes. When toasted and golden, set them aside to cool. Add the remaining half tablespoon of olive oil to the pan, and when hot, add the lamb mince and fry over a medium to high heat, using a spoon to break up any lumps. It should take about 5 minutes until nicely browned.
Add the garlic and spices to the mince, cook for 2-3 minutes then add the stock and bring it to the boil. Reduce the heat, and simmer gently for 10 minutes until most of the stock has evaporated. Add the honey and stir in the toasted pine nuts, then pile the lamb mixture into the pepper cavities.
Return the peppers to the oven for 15 minutes.
Meanwhile, put the sultanas in a small bowl and cover with boiling water from the kettle. Leave these for 10 minutes to plump up, then drain off the water. Mix the carrots, sultanas, cumin seeds and chilli flakes, then season with black pepper.
Sprinkle the parsley over the peppers and enjoy.