Moroccan Fruits, Lamb & Couscous Stuffed Peppers
TIME: 1 Hour 10 Minutes
4 Mixed Peppers, halved and deseeded.
2 Tablespoons of Light Olive Oil plus extra for drizzling
1 Onion, Peeled and finely diced
500g Minced Lamb
4 Cloves of Garlic, peeled and crushed
2 Tablespoons of Harissa Spices
Few Sprigs Fresh Mint and Oregano, finely chopped
1L Lamb or Chicken Stock
2 Tablespoons of Tomato Puree
Sea Salt and Freshly Ground Black Pepper
100g Windyridge Cheddar with Moroccan Fruits, finely chopped.
- Preheat the oven to 180C/Gas 4.
- Place the peppers onto an oven tray and bake for 10 minutes until just soft. Set aside.
- Heat the oil in a shallow pan and add the onions. Fry for 5 minutes over a low heat, stirring frequently until the onions are soft and glistening.
- Add the lamb, turn up the heat and cook for a further 5 minutes until the meat is browned all over. Break up larger chunks of the meat as you go, so that you get lots of small, tender pieces.
- Next add the garlic and spices and stir in thoroughly, until all the lamb is well coated, before adding the herbs, stock and tomato puree. Stir again thoroughly and bring the mixture to the boil. Simmer for 3-4 minutes until the sauce doesn’t look watery anymore.
- Add the couscous, turn down the heat and simmer for about 8 minutes, stirring regularly until the couscous is soft. Season with salt and freshly ground black pepper.
- Spoon the mixture generously into the pepper halves. Any leftover mixture can be frozen at this stage. Top with the grated cheese and bake in the oven for 25 minutes until the cheese is melted and golden. Serve hot or warm with tzatziki and salad.