Lamb & Rice Stuffed Peppers (Serves 4)

Ingredients:

For the stuffed peppers:

• 4 large red capsicums (peppers), halved and deseeded

• 500g lamb mince (or beef if preferred)

• ¾ cup uncooked rice (white or brown)

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 tsp ground cumin

• ½ tsp ground cinnamon

• 1 tsp smoked paprika

• Salt and pepper to taste

• ½ cup tomato passata or crushed tomatoes

• Zest of ½ lemon (optional, but adds brightness)

• 1–2 tbsp olive oil

• Chopped fresh parsley or mint for garnish

Optional topping: but recommended

• Crumbled feta cheese or grated cheese

• Dollop of Greek yogurt, garlic yoghurt or drizzle of tahini to serve

Method:

1. Cook the rice:

• Cook 1 cup rice according to package instructions.

• Set aside and let cool slightly.

2. Prep the peppers:

• Preheat oven to 180°C (350°F).

• Slice peppers in half lengthwise and remove seeds/membranes.

• Place in a baking dish cut-side up and drizzle lightly with olive oil.

• Bake for 10 minutes while you make the filling (this softens them slightly).

3. Cook the lamb filling:

• In a large pan, heat a drizzle of olive oil over medium heat.

• Add onion and cook until soft, about 3 minutes.

• Add garlic and lamb mince. Cook until browned, breaking it up as it cooks.

• Stir in cumin, cinnamon, smoked paprika, salt, and pepper.

• Add cooked rice, tomato passata, and lemon zest.

• Stir everything together and let it simmer for 5 minutes. Taste and adjust seasoning.

4. Stuff the peppers:

• Spoon the lamb and rice mixture into each pepper half, pressing it in gently.

• Sprinkle with feta or grated cheese if using.

5. Bake:

• Return the stuffed peppers to the oven and bake for 20–25 minutes, until peppers are tender and filling is golden on top.

6. Serve:

• Garnish with chopped parsley or mint.

• Add a dollop of yogurt or tahini drizzle for extra creaminess if you like.