I made these for lunch recently and only trooped down to the supermarket twice….I am not blaming Ottolenghi for my vagueness ….. I would advise more yogurt, but then I used pretty big peppers. Yum.
Peppers stuffed with lamb and rice
This also works with smaller, light green peppers, when in season, which have much thinner skins than the year-round bells. If you use the smaller peppers, make 12, and reduce the amount of stock to 300ml. Also, bake them in a casserole rather than in a roasting tray. Simmer on the stove for 15 minutes, then transfer, uncovered, to the oven for 40 minutes. Serves six.
6 green or yellow bell peppers
150g short-grain rice
150g lamb mince
1 large onion, peeled and finely chopped
2 large tomatoes, coarsely grated; discard the skin
50g pine nuts, toasted
1¼ tsp ground allspice
1 tbsp dried mint
1 tbsp lemon juice
60ml olive oil
Salt and freshly ground black pepper
400ml chicken stock
300g Greek yoghurt
10g fresh mint leaves, finely chopped
1 garlic clove, peeled and crushed
Heat the oven to 200C/390F/gas mark 6. Use a small knife to cut a 3cm-wide circle around the stem of each pepper, pull off the stems and lid in one piece and set aside, then remove and discard the seeds and pith inside.
In a medium bowl, mix the next nine ingredients with three tablespoons of oil, a teaspoon and a half of salt and plenty of black pepper. Stuff this inside the peppers and pop on the lids. Arrange the peppers in a high-sided 17cm x 24cm oven tray, then pour over the stock and cover tightly with tin foil. Bake for 40 minutes, remove the foil and bake for 30 minutes more, until the peppers are cooked through and browned on top; spoon some of the liquid over the top of the peppers a few times while they are cooking.
In a small bowl mix the yoghurt, mint, garlic, the remaining oil and an eighth of a teaspoon of salt until smooth, then set aside.
Once the peppers are done, leave them to rest for five minutes, then serve with a spoonful of yoghurt
Dish, Mud ……..of course of course.
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