Lamb and rice stuffed peppers

Prep: 15 mins
Cook: 40 mins
Lamb and rice stuffed peppers
These tasty, nutritious stuffed peppers can be served as a starter or a main course.

200g brown rice

3 tbsp olive oil

1 large onion, chopped

2 large cloves of garlic, minced

400g minced lamb

Pinch of salt and pepper

1 tsp dried mixed herbs

200g frozen spinach (chopped, thawed and drained)

1 can chopped tomatoes

100g sunflower seeds

4 red peppers

1 tub Greek yoghurt

Handful lettuce leaves

1 tsp salad dressing

Preheat the oven to 180°C/ 350°F/ Gas Mark 4. Line a baking tray with parchment paper.

Cook the rice according to packet instructions. Drain and set aside.

Heat the olive oil in a large pan and sauté the onions and garlic over a medium heat.

Add the minced lamb and cook until the meat is browned about 10 minutes.

Stir in the rice, salt, pepper and dried herbs and cook for a further 2 minutes.

Stir in the spinach, tomatoes and sunflower seeds into the lamb mixture and cook over a low heat for a further 5 minutes.

Cut the peppers lengthways and scoop out the seeds and white pith. Rub the outside of the peppers with olive oil and fill with the lamb mixture.

Arrange in a baking tin and bake in the preheated oven until the peppers begin to brown (30 to 40 minutes).

To serve, serve two halves of stuffed pepper on a bed of lettuce, top with Greek yoghurt and garnish with a little salad dressing. 

Serves
4

Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Rice, Lamb

Recipe Type
Starters, Dinner, Entertaining, Healthy

Level of Difficulty
Medium

This dish looks prettier when the peppers are cut lengthways, but can also be cooked by removing the top of the peppers and filling and baking the peppers upright.

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