Stuffed Peppers with Yoghurt Dressing

14.4.13


Sweet peppers stuffed with spiced lamb and beef mince served with a Cumin, Lemon & Garlic Yoghurt Dressing - for some reason, this is what I had a hankering for tonight, and the family seemed accommodating...and put up with me taking up the dining room table photographing it - thanks guys!



2 tbsp olive oil
2 small onions, chopped
sea salt and freshly ground black pepper
2 tsp cumin
2 tsp cinnamon
3 cloves garlic, crushed
450g beef mince
450g lamb mince
2 x 400g tins tomatoes, chopped in juice
1 tbsp tomato paste
1/3 cup sultanas
1/2 tsp chilli flakes

1 cup cooked rice
2 tbsp grated parmesan
1/2 cup pine-nuts
2 tbsp chopped coriander

6 big peppers, split lengthways, seeds removed
1/2 cup grated mozzarella or Yoghurt Dressing

Heat olive oil in large heavy bottomed pot and cook onion, salt and pepper, cumin, cinnamon and garlic for 5 minutes over a medium heat. Add mince and cook over a medium heat for about 8 minutes, (while breaking down lumps with a wooden spoon) until it is browned. Add tomatoes in juice, tomato paste, sultanas and chilli flakes and cook over a low heat, without a lid, for 1 1/4 hours. Cool. Add rice, parmesan, pine-nuts and coriander and stir to combine. Preheat oven to 180˚C (350˚F). Stuff peppers and pack into a roasting pan, stuffing side up (of course!). Cover with tinfoil and cook 20 mins. Remove tinfoil and cook a further 20 mins. Sprinkle with cheese and pop under the grill until  bubbling then serve sprinkled with a little extra chopped coriander and pinenuts, or drizzle with Yoghurt Dressing and serve in the same way.

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