Lamb and Mint Stuffed Peppers
Nutritional Information for 1 serving.
Recipe makes 2 servings.
2 large peppers
1/4 cup cous cous
200g lamb mince
1/4 diced brown onion
1/2 tbs crushed garlic
2tsb dried parsley
Salt + pepper to season
2tsb olive oil (1 for each pepper)
Preheat the oven to 200°C
Cut the tops off the peppers (but keep them) and pull out the seeds and the flesh. Fill a baking tray with water up to 3cm. Pop these in the oven straight away so they can start to cook while you prepare the rest.
Bring a pot to cook to boil and cook cous cous according to packet instructions.
Add 1tsb olive oil to a pan and bring it to high heat. Add lamb, onion, garlic, mint, parsely, salt and pepper. Cook for 3mins.
Add passata and lemon. Stir it all through and leave on heat until the lamb is cooked.
Once lamb is cooked, stir in cous cous.
Take peppers out the oven and fill them with lamb cous cous, crumble feta on and put the tops of the peppers back on.
Cook for 20mins, then take them out and drain water from the pan.
Take the lids off, and drizzle a little olive oil. Pop them back in and cook for a further 15-20mins.