Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2898 / 629
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Bake peppers
Preheat the oven to 200°C/180°C fan. Slice the peppers in half lengthwise, leaving their stems in place. De-seed them. Place the peppers onto a baking tray skin side up. Drizzle with oil and season generously with salt. Bake in the oven for 20 min.
Meanwhile, peel and chop the onion and garlic. Peel and grate the carrot.
Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the lambmince and fry for 5-7 min or until browned. Transfer the mince to a plate and return the pan to a medium heat. Add the onion, carrot and garlic and cook for 5 min. Return the mince to the pan with the coriandercumin and cinnamon powder. Fry for 1 min further.
Reduce the heat to low. Add the tomato paste, tomatopassata, stockcube, oregano and chilli(spicy!). Season generously with salt and pepper. Simmer for 5 min. Add a splash of water if needed!
Tip!Sensitive to spice? Go easy on the chilli powder!
5 Stuff and bake
Spoon the lamb stuffing into the pre-baked pepper halves. Press the stuffing down firmly to make extra room. Sprinkle with the crumbled feta. Return the peppers to the oven and roast for 5 min further or until the feta has turned golden.
Tip!Switch to the grill setting on your oven for the last 5 min!
Serve the stuffed peppers with the baby spinach and a drizzle of oliveoil.