- Mixed red and green peppers 4
- Olive oil
- Lamb mince 400g
- Onion 1 large, chopped
- Garlic 2 cloves, finely sliced
- 1 jar of Dundarave chilli, tomato, and ginger jam
- 250g pre-cooked rice a long grain is best
- A small bunch of chopped flat-leaf parsley
- Passata 250ml
- Chicken or veg stock 100ml
Heat the oven to 200C/fan 180C/gas 6. Cut the peppers from top to bottom, 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.
Heat the 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, stir in the chilli, tomato and ginger jam now and cook for a minute. Stir in the rice and parsley until you get an even mix now season.
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 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 tender and just holding their shape. Serve with salad and the sauce from the pan spooned over.