These Lamb Stuffed Green Peppers are an old faithful, old classic recipe. A good one for a weeknight such as tonight, or as an addition to a weekend spread. I remixed it by using lamb kofte, which I scored from the Deli’s butcher, instead of beef, to take the flavour up a notch. Lamb kofte is lamb mince that is seasoned, and ground with fresh herbs. You can use plain, minced lamb if you cant get hold of kofte.
You can either make this as a side dish, or as the main event in its own right, perhaps for a light supper. It is also good for sharing. Y’all know I love food for sharing. The other great thing about this is that it is carb-free, Paleo AND Whole 30 compliant (if you omit the cheese), so if you have fitfam goals, you can certainly add this to your list of safe foods :).
10 – 12 green peppers, halved and de-seeded.
1/2 kg of lamb kofte or minced lamb
1 small onion, finely diced
1 clove garlic, minced
1 small piece of ginger, minced
1 scotch bonnet pepper
Fresh rosemary or thyme, a few sprigs
2 tbsp olive oil
1 handful of cheddar or mozzarella cheese, grated (Optional – skip for Whole 30 or for lactose intolerance)
Salt to taste
- Heat the oil in a non-stick pan and then add the minced lamb. Let it brown well and form a crust on the bottom, before you stir it (about 3 minutes)
- Add the onions, garlic, ginger, pepper, and fresh herbs to the pan.
- Stir-fry the ingredients over a high heat, and season with salt to taste. The heat should be high to keep the meat sealed and stop it from oozing. We want a nice, dry but flavourful crumble texture.
- Once the lamb is cooked through, take off the heat.
- Spoon some of the herby lamb mix into each of the green pepper halves and then top each one with grated cheese.
- Grill or oven bake until the cheese is just melted, and then serve!
- If not using cheese, just grill without it and serve.