Name: Spiced stuffed Romano peppers
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 large or 4 small Romano peppers; 2 tsp olive oil; 250g minced lamb; ½ tsp ground cinnamon; ½ tsp ground cumin; 1 onion; 2 cloves garlic; ½ cup bulgur wheat or rice; 1 cup water; 1 handful raisins or sultanas; 2 Tbsp flat-leaf parsley, chopped; 1 Tbsp pine nuts

Spiced stuffed Romano peppers

3 Sep 2017

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

This Moroccan-style Spiced stuffed Romano peppers is an easy meal, perfect for midweek suppers, even for laid-back dinner parties. You can cook the stuffing in advance, keep it chilled in the fridge, then only the baking is left to do on the day of serving! As to serving, a nice crunchy salad (such as Green salad with Harissa dressing) goes well with it.

Ingredients

2 large or 4 small Romano peppers
2 tsp olive oil
250g minced lamb
½ tsp ground cinnamon
½ tsp ground cumin
1 onion
2 cloves garlic
½ cup bulgur wheat or rice
1 cup water
1 handful raisins or sultanas
2 Tbsp flat-leaf parsley, chopped
1 Tbsp pine nuts

Instructions

Preheat the oven to 190°C.
Finely chop the onion and garlic.
Heat the oil in a frying pan over medium heat. Cook the minced lamb with the cinnamon and cumin, and season with salt and pepper. When the lamb has changed colour, add the harissa paste and tomato purée, stir for 1 minute.
Remove the lamb with a slotted spoon, leaving the cooking jus in the pan, and set it aside.
Add the onion to the pan and cook gently for 5 minutes. Add the garlic and stir for about 30 seconds. Stir in the bulgar wheat or rice and the water. Cover, reduce the heat and simmer for about 10-20 minutes, until tender. Rest for 5 minutes under cover.
Return the lamb, add the raisins, parsley and pine nuts. Combine. Adjust the seasoning to your liking.
Cut off the top third parts of the peppers and chop these finely. Add some to the stuffing mixture if you like; alternatively use the leftover pepper for a salad.
Fill the peppers with the mixture and place them on a lightly oiled baking sheet.
Brush them with a little oil and bake for about 15-20 minutes until the peppers are tender.