Greek Style Stuffed Peppers

with Lamb and Feta

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low-carb
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low-carb
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Instructions

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1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise, leaving their stems in place. De-seed them. Place the peppers in a baking dish and drizzle with oil. Bake in the oven for 15-20 min. Meanwhile, peel and chop the onion, garlic and carrot.

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2 Fry filling

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the lamb mince 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 coriander, cumin and cinnamon powder.

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3 Simmer

Add the tomato paste and cook for 1-2 min. Add the tomato passataoregano and chilli (spicy!). Season generously with salt and pepper. Reduce the heat to low, and simmer for 4-5 min.

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4 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 dish to the oven and roast for 10-15 min further or until the feta has turned golden. 

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5 Serve

Serve the stuffed peppers with fresh baby spinach.

Tips for fussy eaters

Serve the meat mixture over rice, with fresh veggies on the side.

Pro tip

This is a great dish to hide your leftover veggies in. Chop them up finely and fry them with the meat mixture.

Deliciously spiced lamb dish!

Cooking Time: 35 min

Cals 568 · Prot 42 · Carbs 40 · Fat 32

Gluten-Free

Ingredients

Number of people

Stuffing

Lean lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Piece
Carrot 1 Piece
Olive oil 1 Tbsp
Coriander powder 2 Grams
Cumin powder 2 Grams
Cinnamon powder 2 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
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
Feta cheese 50 Grams
Baby spinach 60 Grams

Deliciously spiced lamb dish!

Cooking Time: 35 min

Cals 568 · Prot 42 · Carbs 40 · Fat 32

Gluten-Free

Instructions

photo

1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise, leaving their stems in place. De-seed them. Place the peppers in a baking dish and drizzle with oil. Bake in the oven for 15-20 min. Meanwhile, peel and chop the onion, garlic and carrot.

photo

2 Fry filling

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the lamb mince 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 coriander, cumin and cinnamon powder.

photo

3 Simmer

Add the tomato paste and cook for 1-2 min. Add the tomato passataoregano and chilli (spicy!). Season generously with salt and pepper. Reduce the heat to low, and simmer for 4-5 min.

photo

4 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 dish to the oven and roast for 10-15 min further or until the feta has turned golden. 

photo

5 Serve

Serve the stuffed peppers with fresh baby spinach.

Tips for fussy eaters

Serve the meat mixture over rice, with fresh veggies on the side.

Pro tip

This is a great dish to hide your leftover veggies in. Chop them up finely and fry them with the meat mixture.

Ingredients

Number of people

Stuffing

Lean lamb mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Piece
Carrot 1 Piece
Olive oil 1 Tbsp
Coriander powder 2 Grams
Cumin powder 2 Grams
Cinnamon powder 2 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
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
Feta cheese 50 Grams
Baby spinach 60 Grams
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