Red capsicums (or peppers or whatever you want to call them 🙂 ) were on special this week at the supermarket. I bought four, and they were just so perfectly formed that I didn’t have the heart to chop them up. Therefore stuffing them was the obvious solution.
It also meant that I could use my new tagine pan. Don’t worry if you haven’t got a tagine – you could also make this in a flameproof, ovenproof pan then cover with aluminium foil instead.
The flavour of the lamb is infused into the peppers as they bake, and chickpea sauce is delicious too. I added sweetcorn kernels to give extra sweetness to the whole dish.
This will easily feed 4 people. Team it up with crusty bread (to soak up all the sauce), and add a green salad on the side.
Ingredients – serves 4:
1 tbsp olive oil
- 1 garlic clove, crushed
- 1 onion, finely diced
- 500g/1 lb lamb mince (ground)
- 800g/28 oz can diced tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons Moroccan seasoning (or ground cumin instead)
- 800g/28 oz can chickpeas, drained and rinsed
- 400g/14 oz can sweetcorn kernels, drained
- 4 medium red peppers/capiscum, even in size and shape
- 1 cup grated cheese
- freshly ground black pepper, to serve
- fresh parsley leaves, optional, to serve
- Put the oil into a large flameproof, ovenproof pan over a medium heat on the stovetop. Add the garlic and onion then cook for a couple of minutes until the onion is just starting to soften.
- Add the lamb mince to the pan and cook, stirring often to break up any lumps, until the lamb is browned.
- Add half the can of tomatoes, along with half of each of the dried oregano and Moroccan seasoning. Stir and bring to the simmer for 2 minutes.
- Use a slotted spoon to transfer the lamb mixture to a bowl then set aside to cool slightly. Leave any extra liquid in the pan.
- Add the remaining tomatoes, all the chickpeas and the sweetcorn to the pan, along with the remaining oregano and Moroccan seasoning. Stir and bring to the simmer for 10 minutes over a low heat.
- Meanwhile, heat your oven to 180C/160C fan forced/350F.
- Carefully cut the tops off your red peppers and use a knife to remove any remaining seeds, ensuring that you keep the peppers intact so you can stuff them.
- Fill the peppers with the lamb mixture. If you have any lamb mixture left then return it to the pan with the chickpea mixture.
- Turn off the stovetop then place the stuffed peppers into the chickpea mixture.
- Cover the pan with a tagine lid or aluminium foil. Transfer the covered pan to the oven and cook for 30 minutes.
- Remove the pan from the oven and take off the lid/foil. Scatter over the cheese and then cook in the oven for a further 15 minutes.
- Take the pan out of the oven and set aside for 10 minutes before topping with freshly ground black pepper and some chopped parsley leaves, if you have them.
- Serve and enjoy!