Peppers baked with lamb & rice

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Cook the lamb in 1 tbsp of oil in a non-stick pan until browned. Add the onion and garlic and cook until soft. Stir in the cinnamon, cumin, oregano and chilli flakes.
2. Add the cooked rice and tomato purée, then pour in half the chicken stock. Stir in the parsley and pine nuts and season. Halve the peppers and remove seeds and membrane. Spoon in the lamb and rice mix. Sit in a baking dish, pour round the rest of stock, cover with foil and bake for 45 minutes. Take off the foil and cook for another 10 minutes or until the peppers are tender.

Per serving

388 kcalories, protein 24g, carbohydrate 24.1g, fat 22.4 g, saturated fat 7.1g, fibre 3.5g, salt 0.66 g

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Ingredients

• 400g lean minced lamb
• olive oil
• 1 large onion , sliced
• 2 garlic cloves , sliced
• ½ tsp cinnamon
• ½ tsp ground cumin
• ½ tsp dried oregano
• a pinch chilli flakes (optional)
• 150g cooked basmati rice (use a pack of microwaveable or cook 75g raw rice and cool)
• 1 tbsp tomato purée
• 200ml chicken stock
• 2 tbsp flat-leaf parsley , chopped
• 4 tbsp pine nuts
• 4 green, yellow or red peppers

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 20 minutes

Ingredients

• 400g lean minced lamb
• olive oil
• 1 large onion , sliced
• 2 garlic cloves , sliced
• ½ tsp cinnamon
• ½ tsp ground cumin
• ½ tsp dried oregano
• a pinch chilli flakes (optional)
• 150g cooked basmati rice (use a pack of microwaveable or cook 75g raw rice and cool)
• 1 tbsp tomato purée
• 200ml chicken stock
• 2 tbsp flat-leaf parsley , chopped
• 4 tbsp pine nuts
• 4 green, yellow or red peppers

Per serving

388 kcalories, protein 24g, carbohydrate 24.1g, fat 22.4 g, saturated fat 7.1g, fibre 3.5g, salt 0.66 g

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