Recipe of the Week

Recipe of the Week

Stuffed peppers are generally rather easy to make; there are so many ways to go about doing them. Here I used lamb; so if you are a fan of Greek food then perhaps you might enjoy these! You can use red or green peppers or a combo of both. The banana pepper adds a little bit of sweetness to it as well as some spice.


Greek-Style Stuffed Peppers

What You Need:

  • 4 bell peppers (red, green or both)
  • 1 shallot, finely minced
  • 3 cloves garlic, finely minced
  • 1 lb ground lamb
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1 tsp oregano
  • 1 tsp coarse ground sea salt
  • 1 carrot, minced
  • 1 banana pepper, minced
  • 1 cup cauliflower, shredded/grated
  • 1 (6 oz) can tomato paste
  • 1/4 cup fresh mint, finely chopped
What You Shall Do: 

  1. Preheat the oven to 350°F.
  2. Slice peppers in half, remove insides and place in glass/pyrex baking dish.
  3. In a small skillet sauté shallot and garlic over low/medium heat.
  4. After 2-3 minutes add ground lamb, coriander, cumin, oregano, sea salt, carrot, banana pepper and cauliflower. Stir to combine and cook until meat is browned.
  5. Add tomato paste and fresh mint. Stir until everything is well blended.
  6. Scoop the lamb mixture into each bell pepper. Add a little water to the bottom of the pan, cover with foil and transfer to the oven.
  7. Bake for 20-30 minutes, remove foil and cook for another ten minutes.
  8. Remove from oven and let cool for a few minutes then serve.
  9. Enjoy!
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