Stuffed Red Peppers
Serves 2
Ingredients
2 extra large red peppers
250g lamb or beef mince
1 red onion
4 garlic cloves
2 tbsp walnuts
1 tsp cumin
1 tsp chilli flakes
2 handfuls coriander
4 tbsp chickpeas
4 tbsp Greek yoghurt
Method
Pre heat oven to 200 degrees C. Slice peppers in half and remove stalk, seeds and white bits. Place on a lined oven tray into the oven for 10- 15 mins. While baking, dice garlic and onion and add to a medium heat pan. Add mince, cumin and chilli flakes. Using your spoon break up the mince and keep stirring round the pan to ensure even cooking. Chop up walnuts and half the coriander, add both to the pan and continue stirring. Season mix. Turn the heat off the pan when the mince is nearly done. Remove peppers from the oven and fill with the mince mixture. Push down the mince with the back of a spoon so it fits in better. Sprinkle chickpeas on top, don’t worry if some go on the oven tray you can put them on top afterwards. Place back in the oven for another 5 mins. Spoon the yoghurt onto plates or bowls, slightly to once side. Remove peppers from the oven and place on top of yoghurt. Sprinkle remaining coriander and salt on top and serve!