A happy midweek dinner or Sunday supper. Feeds 2 with leftovers for lunch the next day. If you’d like to make it vegetarian, just leave out the lamb and maybe add a handful of black olives.
- 2 red peppers, halved lengthwise through the stem and seeds removed
- 8 cherry tomatoes, chopped
- 4 tbsp tomato passata
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 packet cooked long grain rice
- 300g lamb mince
- 200g feta, crumbled
- Handful parsley, chopped
- Handful pine nuts, toasted
- Small handful mint, chopped
- Large pinch chilli flakes
- 1 tsp dried oregano
- Salt and pepper
- Heat oven to 160C fan (180C)
- Put the pepper halves cut side up in a baking dish that they fit into snugly. Bake for 15 mins
- In a small pan, heat the oil and cook the onions and garlic until soft and caramelised
- Turn heat up to high and add the lamb mince, stirring and cooking until browned
- In a large bowl, mix together the cooked rice, cherry tomatoes, passata, herbs and spices, cheese and nuts
- Mix in the cooked lamb, onion and garlic. Season well
- Fill the peppers with this mixture, piling it up high. Drizzle with oil and bake for further 20 mins
Serve with a spoonful of plain yogurt on top, a crunchy salad and a large glass of wine
Sophie cooks 