Mains
Mediterranean
MediterraneanStuffed Peppers
Roasted peppers filled and baked, from a budget rice-and-cheese bake to a chef-level lamb, freekeh and feta version with a roasted red pepper sauce. The basic and better tiers are vegetarian; the ultimate uses lamb.
Nut-free
Ultimate version
Spiced lamb and freekeh-stuffed peppers on a roasted red pepper sauce.
Per serving£7.40
Total cost£14.80
Time1 hr 15 min
Ingredients for 2
- Peppers
- 4 ramiro peppers , tops cut, deseeded
- Filling
- 250 g lamb mince
- 120 g freekeh , cooked
- 1 onion , finely diced
- 2 cloves garlic , crushed
- 1 tsp ras el hanout
- 1 tbsp tomato puree
- 1 handful fresh mint , chopped
- Sauce
- 2 roasted red peppers , from a jar
- 200 g passata
- To finish
- 80 g feta , crumbled
- 4 tbsp extra virgin olive oil
- sea salt and black pepper , to taste
Method
- Brown the lamb mince in 1 tbsp oil, breaking it up, then add the onion, garlic and ras el hanout and cook until soft.
- Stir in the tomato puree and cook out, then fold through the cooked freekeh and mint and season.
- Blend the roasted red peppers with the passata and a splash of oil to a smooth sauce, then spread over the base of a baking dish.
- Fill the ramiro peppers with the lamb mixture and sit them on the sauce, drizzling with oil.
- Bake at 200C for 30 minutes until the peppers are tender and lightly charred.
- Crumble over the feta, return for 5 minutes, then finish with extra mint and serve.
Equipment
- frying pan
- baking dish
- blender
The three ways, side by side
Budget
Bell peppers filled with seasoned rice and topped with cheese.
Better
Sweet romano peppers with spiced bulgur, pine nuts and feta.
Ultimate
Spiced lamb and freekeh-stuffed peppers on a roasted red pepper sauce.
