Stuffed peppers are a good mid-week staple in our house. I think roasted peppers have by far the best flavor and the stuffing remains deliciously moist. I often substitute the stuffing ingredients to use whatever is currently in the fridge. It’s pretty hard to screw this recipe up. I added leftover feta cheese to peppers I stuffed last week for dinner which was a divine addition! I prefer smaller peppers so each person can enjoy one red and one yellow pepper to eat. What a cheerful looking dish!
Ingredients: (Serves 3 people)
- 200g good quality ground lamb mince
- 1 red onion chopped
- 1 cup sliced mushrooms
- 1 cup diced carrot (cut in to small pieces)
- 1 red pepper seeded and diced into small pieces
- 6 small to medium peppers cored, seeded with tops removed (a mix of red and yellow looks best)
- ½ cup chopped parsley
- 2 ½ cups spinach
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground cumin
- ½ cup uncooked quinoa (pre cook according to directions on packet)
- Salt and pepper
- ¼ cup dry roasted unsalted cashews
Preheat the oven to approximately 180 degrees Celsius.
Heat some olive oil in a large non-stick deep frying pan or pot over medium high heat. Add in onion and sweat until transparent. Add the lamb mince and cook until just slightly browned. Add mushrooms, cinnamon, and cumin and cook until they begin to soften. Add carrots and peppers and cook until just softened then add in the spinach leaves and parsley and allow to wilt – this will only take a minute or so. Turn off the heat and stir in the cooked quinoa and cashews with a sprinkle of salt and pepper.
Arrange peppers upright in baking dish and divide the mixture evenly into the 6 cored peppers with the tops removed, packing it to the top of each pepper. Place the tops back on each pepper then cover the baking dish in foil and bake in the oven for approximately 45 minutes to 1 hour, until peppers look tender and juicy.