Made these yesterday and was surprised as they were a big hit, even Rebecca ate a whole one.
Ingredients:
Ingredients:
6 red peppers (capsicums)
500g lamb mince
1 large brown onion, chopped
2 cloves garlic, finely chopped
1-2 tablespoons dried oregano (I started with 1 tbs, but kept adding extra)
1-2 teaspoons cinnamon (as above)
½ tsp allspice
400g can diced tomatoes
1 tablespoon tomato paste
About ½ cup white wine
1½ cups chicken stock, plus about 1 cup extra
salt and pepper to taste
¾ cup basmati rice (option: cook this first and add less stock)
About 150g fetta cheese, crumbled
Method:
Method:
1. Prepare the peppers: Slice off the tops, then scoop out the seeds and veins and give them a good wash, reserving the tops.
2. Grease a large lasagne dish and sit the peppers inside it. (If they are not sitting straight you may need to slice a bit off their bottoms).
3. Preheat oven 190C (170C, fan forced).
4.In a large frying pan fry the onion and garlic in some olive oil for a few minutes until soft. Remove to a bowl.
5. In the same frying pan, brown the mince and break it up, then spoon off the juices into a small bowl to cool and remove fat. You can return the juices without the fat later.
6. Add the onion and garlic back to the pan with the tomatoes, oregano, cinnamon, allspice, white wine and tomato paste. Stir and cook a few minutes, then add the rice, 1½ cups of stock and some salt and pepper. Stir and cook a further 15 minutes until the rice is almost done.
7. Spoon the mixture into the peppers mixing in about half the fetta and adding the rest as a topping.
8. Add the lids (reserved pepper tops), and add the extra stock to the dish, around the peppers.
9. Cover with foil and bake in the oven for about 1½ hours, removing the foil towards the end of cooking to brown the tops.
10. Enjoy with salad leaves and mashed avocado.
