Ingredients

• 2 large bell peppers (any color)
• 150g lean lamb mince
• 200g cooked brown or green lentils (canned is fine, drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 200g chopped tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Halve the bell peppers lengthwise and scoop out the seeds and membranes. Arrange them cut-side up in a baking dish.
2. 2.Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. 3.Add the lamb mince to the skillet, breaking it up with a spoon. Cook until browned, then drain off any excess fat.
4. 4.Stir in the cumin, coriander, and cinnamon, and cook for 30 seconds to toast the spices. Add the chopped tomatoes, cooked lentils, and half of the chopped parsley. Season with salt and pepper.
5. 5.Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6.Carefully spoon the lamb and lentil mixture into the bell pepper halves. Pour about 50ml of water into the bottom of the baking dish to help steam the peppers.
7. 7.Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
8. 8.While the peppers bake, whisk the tahini and lemon juice together in a small bowl. Gradually add 1-2 tablespoons of water, whisking continuously, until you achieve a smooth, pourable sauce.
9. 9.Remove the peppers from the oven, drizzle with the tahini sauce, garnish with the remaining fresh parsley, and serve warm.

Nutrition Information

Why this recipe