Lamb and Chickpea Stuffed Peppers

Lamb and Chickpea Stuffed Peppers

Delicious and healthy, perfect for lunch or dinner.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 436 kcal

Equipment

  • Roasting Tray
  • Frying Pan

Ingredients
  

  • 4 bell peppers
  • 1 tbsp. olive oil
  • 1 white onion finely chopped
  • 2 garlic cloves crushed
  • 3 tsp. Moroccan spice mix
  • 1 tsp. ground paprika
  • 1 ā„2 tsp. dried chili flakes
  • 9 oz. 250g lamb mince
  • 4 tbsp. tomato paste
  • 14 oz. 400g can chickpeas, rinsed, drained
  • 3.5 oz. 100g feta cheese, crumbled
  • 1 tbsp. parsley chopped
  • salt and pepper

Instructions
 

  • Preheat the oven to 400Ā°F (200Ā°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.
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