|Stuffed Peppers (before cooking)|
4 medium peppers
1 small onion
100g minced lamb
1/2 tablespoon tomato paste
1 tsp cinnamon
1 tsp paprika
1/2 tsp ground nutmeg
1/2 tsp garlic salt
Rind of 1 lemon
To this I added the tomato paste and water and simmered for 20 minutes till the lamb had cooked through. I divided this filling equally into the peppers and drizzled with olive oil. These were then baked in the oven at 200 degrees for about 30 mins.
Unfortunately I didn't take a picture of the finished article but we just had it with some leaves and a warm lemon dressing.
100ml gluten free chicken stock
50 ml olive oil
Juice of one lemon
Combine the ingredients and simmer for 15 minutes till thickened slightly.
The flavours in the peppers were great and quite zesty. You could easily leave out the lemon, perhaps add a little chilli and/or toasted pine nuts. Maybe even mix some chopped spring onions with the stuffing before baking? The possibilities are endless.