This is my go-to recipe when I am out of ideas and I want something comforting for dinner. It’s also packed with vitamins from bell peppers which, did you know have more Vitamin C than citrus fruits! Swap lamb for ground beef if you prefer or even use cooked brown rice or quinoa instead of basmati. The trick here is to pre-cook the rice then add it to the raw beef mixture, otherwise your rice will never cook.
6 medium sized bell peppers (4 jumbo ones)
500g lamb mince
1 cup cooked basmati rice
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1/2 cup parsley minced
1/4 cup mint minced
1 teaspoon salt
2 cups chicken broth
2 tablespoons tomato paste
Preheat oven to 425F. Cook rice according to package directions and allow to cool. Meanwhile, prepare bell peppers by removing tops and set aside. Remove seeds and white membrane from inside peppers.
When rice has cooled, add it to a bowl with lamb, spices, herbs, and salt. Use your hands or a wooden spoon to incorporate all ingredients.
Now stuff peppers and place in an oven dish. Whisk together chicken stock and tomato paste in a sauce pan and spoon some of the broth over tops of peppers. Pour the remaining broth into bottom of baking dish. Replace tops on peppers and cover the baking dish with foil to seal it properly.
Bake for 45-50 minutes until bell peppers have softened completely. If the peppers are still slightly firm to the touch the meat will likely be still undercooked, and you will need to return to the oven for another 10-15 mins.
Spoon pan sauce over tops of cooked bell peppers prior to serving.