Lamb-and-rice-stuffed Peppers
Inspired by her Greek-Cypriot heritage, presenter and cook Tonia Buxton created these healthy, veg-packed Lamb-and-rice-stuffed Peppers, served with a tahini sauce. “Stuffed peppers – yemista piperia – are a favourite Greek dish, while tahini is the ketchup of the Med: it goes with pretty much everything.” This is a high-protein recipe.
- Time: 85 min
- Servings: 4
Source: ocado.com
Ingredients
- large onions, chopped
- olive oil
- 10% fat lamb mince
- pack long-grain rice, cooked
- chopped flat-leaf parsley, plus a little extra
- sumac
- ground cinnamon
- pomegranate molasses
- tin plum tomatoes
- finely chopped red chilli
- mixed peppers, tops sliced off and reserved, deseeded
- lemons, juiced, plus extra wedges to serve
- garlic clove, crushed or grated
- tahini
- greek yoghurt