Mrs. Jackson Cooks

Life through food

Stuffed roasted peppers

on April 16, 2012

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This is a super easy midweek recipe. And healthy too. It’s a bit like keema dhal in a pepper. I found the original recipe on BBC good food but because I didn’t have much mince (just some left over in the fridge) I added the lentils as well.

You can easily do with it beef or turkey mince instead, or quorn. It’s very versatile and really great for something different.

Here’s the original recipe http://www.bbcgoodfood.com/recipes/13311/peppers-baked-with-lamb-and-rice

And here’s mine!

Keema dhal stuffed peppers

Serves 2

  • 150g minced lamb
  • 1 tbsp olive oil
  • 80g red or green lentils
  • 50g raw rice (or 100g cooked)
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • ½ tsp cinnamon
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • a pinch chilli flakes (optional)
  • 1 tbsp tomato purée
  • 100ml chicken stock
  • 1 tbsp flat-leaf parsley , chopped
  • 2 tbsp chopped flaked almonds
  1. Preheat the oven to 200 degrees celsius. Cut the peppers in half, leaving the stalk on, but removing the pith and seeds. Place on a baking tray and drizzle over a little oil and some salt. Put in the oven to cook for about 20 minutes. Drain off any water that collects in the peppers.
  2. Meanwhile, cook the rice as per your usual method, and boil the lentils in salted water until soft. Drain both and set aside.
  3. Heat the remaining oil in a pan and fry the onion and garlic over a medium heat until translucent but not coloured. Add the spices and stir for another minute. Then add the mince and fry until browned, breaking it up with the spatula.
  4. Add the tomato puree, chicken stock, almonds and parsley. Stir well to combine, then reduce the heat to low and allow to bubble off some of the liquid.
  5. Stir the rice and lentils into the mince mixture and remove from the heat.
  6. Remove the peppers from the oven and spoon the mixture into each until its over full.
  7. Return to the oven and cook for a further 20-30 minutes or until crispy on top and the peppers chargrilled.
  8. Serve and eat immediately! 🙂
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