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Saharan stuffed peppers

  • 6servings
  • 1minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 garlic cloves, crushed

  2. 1 tsp turmeric

  3. 2 tomatoes, roughly chopped

  4. 1 handful parsley

  5. 1 handful coriander

  6. 1 stalk celery, finely chopped

  7. 250g finely chopped lamb

  8. 1 tbsp olive oil

  9. 140g cooked rice

  10. 2 red peppers

  11. 2 yellow peppers

  12. 1 tsp cumin

  13. 1 tsp dried chilli

  14. 1 tbsp fresh ginger, chopped

  15. 1 onion, finely chopped

  16. 1 carrot, finely chopped

  17. Salt to taste

  18. Zest of 1 lemon

  19. 60g sultanas

  20. 60g dried apricots, chopped

  21. 4 whole cardamom pods

  22. 1 tsp paprika

  23. 1 tsp cinnamon

  24. 2 green peppers

Instructions Jump to Ingredients ↑

  1. Saharan stuffed peppers Pound the garlic and ginger in a pestle and mortar with the salt until smooth. Mix the garlic and ginger paste with the onion, carrot, sultanas, apricots, spices, tomato, herbs, celery, lamb and olive oil. Place the mixture into a metal pan and cover with foil. Cook over the fire for 30-40 minutes (or 20 minutes in a pan on the stove).

  2. Stir the lamb mixture into the rice and adjust the seasoning. Slice the tops off each pepper so that it may be used as a lid, remove the seeds and pith and then spoons the lamb stuffing into each pepper and place the 'lid' on top. Serve immediately in the raw peppers or place in an oven proof dish and bake for 25 minutes.

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