Greek Style Stuffed Peppers
with Lamb and Feta
Deliciously spiced lamb dish!
Cals 629 · Prot 44 · Carbs 39 · Fat 28
Low Carb
Global Eats
35 min
Deliciously spiced lamb dish!
Cals 629 · Prot 44 · Carbs 39 · Fat 28
Low Carb
Global Eats
Ingredients
Stuffing
Lean Lamb Mince
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Olive oil
1 Tbsp
Coriander cumin powder
4 Grams
Cinnamon powder
2 Grams
Tomato paste
30 Grams
Tomato passata
200 Grams
Vegetable stock cube
15*
1 Piece
Dried oregano
2 Grams
Chilli powder
2 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
To serve
Red pepper
3 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Feta cheese
4*
50 Grams
Baby spinach
60 Grams
Allergens
*15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2898 / 629 |
| Fats (g) | 28.3 |
| of which saturated (g) | 16.5 |
| Carbohydrates (g) | 39 |
| of which sugars (g) | 22.2 |
| Fibers (g) | 12.6 |
| Proteins (g) | 43.6 |
| Salt (g) | 4.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
2 Prep
- Meanwhile, peel and chop the onion and garlic.
- Peel and grate the carrot.
3 Fry
- Heat a non-stick pan over a medium heat with a drizzle of olive oil.
- Once hot, add the lamb mince.
- Fry for 5-7 min or until browned.
- Transfer the mince to a plate.
- Return the pan to a medium heat.
- Add the onion, carrot and garlic.
- Cook for 5 min.
- Return the mince to the pan with the coriander cumin and cinnamon powder.
- Fry for 1 min further.
4 Simmer
- Reduce the heat to low.
- Add the tomato paste, tomato passata, stock cube, 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.
- 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!
6 Serve
- Serve the Greek Style Stuffed Peppers with Lamb and Feta with the baby spinach alongside.
- Drizzle of olive oil over the top.
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