Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Heat the oven to 200C/fan 180C/gas Cut the tops off the peppers, remove and discard the seeds and drizzle with a little oil. Sit them in a snug baking dish, cover with foil and put in the oven to start cooking while you make the filling.
Step 2
Heat a non-stick pan and cook the lamb mince until browned all over (you won’t need any extra oil for this). Add the onion and garlic and cook until completely softened, stirring now and again. Add the cinnamon and mint and cook for a minute. Stir in the rice and parsley and mix really well. Season.
Step 3
Take the peppers out of the oven and spoon in the lamb mix. Mix the passata and stock with 2 tbsp olive oil. Season and add another pinch of cinnamon and mint. Spoon over and around the peppers. Put the foil back on and bake in the oven for 1 hour. You want the peppers to be really tender and just holding their shape. Serve with salad and the sauce from the pan spooned over.
Your folders
mygourmetconnection.com
15 minutes
Your folders
foodnetwork.com
4.7
(6)
25 minutes
Your folders
cookingclassy.com
5.0
(30)
60 minutes
Your folders
allrecipes.com
4.3
(2.0k)
1 hours
Your folders
foodnetwork.com
4.8
(23)
30 minutes
Your folders
bbcgoodfood.com
45 minutes
Your folders
kristineskitchenblog.com
5.0
(2)
35 minutes
Your folders
amandascookin.com
5.0
(6)
20 minutes
Your folders
flavorite.net
4.3
(660)
20 minutes
Your folders
cookingclassy.com
Your folders
spendwithpennies.com
Your folders
spendwithpennies.com
5.0
(242)
45 minutes
Your folders
foodnetwork.com
4.7
(65)
50 minutes
Your folders
marthastewart.com
3.2
(219)
Your folders
cooking.nytimes.com
4.0
(1.1k)
Your folders
bbc.co.uk
4.8
(47)
1 hours
Your folders
gonnawantseconds.com
5.0
(1)
35 minutes
Your folders
onceuponachef.com
5.0
(75)
45 minutes
Your folders
alyonascooking.com
5.0
(3)
120 minutes