Red peppers stuffed with lamb mince Red peppers stuffed with lamb mince

Red peppers stuffed with lamb mince

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Recipe by Fiona Uyema. A perfect family recipe which is versatile and quick.

Preparation: 15 mins 
Cooking: 45 mins
  • 4 red peppers
  • 1 tablespoon vegetable oil
  • 2 inches ginger root, peeled and finely chopped
  • 2 large cloves of garlic, peeled and finely chopped
  • 450g good quality lamb mince
  • I onion, peeled and diced
  • 1 large aubergine, cut into cubes
  • 100g cooked rice
  • Teriyaki sauce
  • 6 tablespoons soy sauce
  • 3 tablespoons honey
  • Prepare the red peppers by cutting the tops off and removing the seeds. Sit them on a roasting tray coated with olive oil and covered with tin foil. Place in a preheated oven at 180C while preparing the filling.
  • Mix the ingredients for the teriyaki sauce together in a small bowl and set aside.
  • Heat the vegetable oil in a medium-sized saucepan over a medium heat.
  • Add the onion, ginger and garlic and fry for a minute or so (do not brown the garlic or ginger).
  • Add the lamb mince and stir using a wooden spoon to help break up the mince.
  • Toss in the aubergine pieces and continue to stir everything together.
  • Pour the teriyaki sauce over the mince and aubergine and mix well together.
  • Finally add the cooked rice and stir again.
  • Take the peppers out of the oven and spoon in the lamb mix.
  • Cover the roasting tray with tin foil and place in the oven for roughly 45 minutes. Serve with mixed salad.

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