What you’ll need to make ‘Lamb and Chickpea Stuffed Peppers’
Serves: 4
Prep: 15 mins
Cook: 60 mins
- 4 bell peppers (red, yellow or green)
- 1 tbsp. olive oil
- 1 white onion, finely chopped
- 2 garlic cloves, crushed
- 3 tsp. Moroccan spice mix
- 1 tsp. ground paprika
- ½ tsp. dried chili flakes
- 9 oz. (250g) lamb, minced
- 4 tbsp. tomato paste
- 14 oz. (400g) can chickpeas, rinsed, drained
- 3.5 oz. (100g) feta cheese, crumbled
- 2 tbsp. parsley, chopped
- salt and pepper
What you’ll need to do to make ‘Lamb and Chickpea Stuffed Peppers’
1. Preheat the oven to 400°F (200°C). Grease a large roasting tray.
2. Cut the capsicums in half lengthways. Use a small sharp knife to carefully remove the seeds and membrane. Place the capsicum halves, cut-side up, in the tray.
3. Heat the olive oil in a large deep frying pan and place over a medium heat. Add the onion and cook for 5 minutes or until soft, then add the garlic and cook for a further minute.
4. Stir in the Moroccan spice mix, paprika and chili. Add the lamb mince, stirring constantly to break up the mince, and cook for 5 minutes until the meat has browned. Add in the tomato paste and chickpeas, mix well and remove from heat. Cool slightly and season to taste with salt and pepper.
5. Add the feta cheese into the lamb mixture and stir to combine. Divide the mixture evenly between each of the peppers. Cover the dish loosely with tinfoil and bake for 45 minutes or until the peppers are tender.
6. Divide between 4 serving plates. Serve immediately with freshly chopped parsley.
Lamb and Chickpea Stuffed Peppers
Bell peppers stuffed with minced lamb and chickpeas cooked in tomato paste and moroccan spice and feta cheese.
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C). Grease a large roasting tray.
-
Cut the capsicums in half lengthways. Use a small sharp knife to carefully remove the seeds and membrane. Place the capsicum halves, cut-side up, in the tray.
-
Heat the olive oil in a large deep frying pan and place over a medium heat. Add the onion and cook for 5 minutes or until soft, then add the garlic and cook for a further minute.
-
Stir in the Moroccan spice mix, paprika and chili. Add the lamb mince, stirring constantly to break up the mince, and cook for 5 minutes until the meat has browned. Add in the tomato paste and chickpeas, mix well and remove from heat. Cool slightly and season to taste with salt and pepper.
-
Add the feta cheese into the lamb mixture and stir to combine. Divide the mixture evenly between each of the peppers. Cover the dish loosely with tinfoil and bake for 45 minutes or until the peppers are tender.
-
Divide between 4 serving plates. Serve immediately with freshly chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 436kcal
- % Daily Value *
- Total Fat 26g40%
- Total Carbohydrate 32g11%
- Dietary Fiber 9g36%
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
