Peppers Stuffed with Adana Spiced Lamb

Simply Summery, this is a great recipe to prepare a day or so ahead and then bake in the oven if you have some guests coming over.  Serve with a simple green salad and a glass of something crisp and delicious.

Ingredients:

• 4 large bell peppers, halved and deseeded
• 500g minced lamb
• 2 tablespoons Olives Et Al Adana Blend 
• 100g crumbled feta cheese
• 2 small red onion, finely chopped
• 2 cloves garlic, chopped
• A handful of Firmly Green Olives, chopped
• 1 tbsp tomato or red pepper puree
• 2 tablespoons chopped fresh parsley
• Salt and pepper,
• 1 packet of pre-cooked rice (250g)
• Olive oil, for cooking and drizzling

Method:

• Preheat the oven to 180°C 
• Fry the Lamb in a little olive oil until nicely browned
• Add the Onion and garlic, lower the heat and cook for 10 minutes.
• Stir in the puree, a good splash of water and allow to reduce for 5 minutes.
• Add the chopped olives, parsley and rice, mix well,
• Stuff each bell pepper half with the lamb mixture and place them in a baking dish.
• Drizzle with olive oil and feta and bake for 25 minutes.
• Serve hot with a green salad.
  

If you'd like to see a quick video of how to make it we have one on  here on Instagram