Ingredients

• 4 large bell peppers (mixed colors)
• 400g lean lamb mince
• 100g brown or green lentils, rinsed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400g canned chopped tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 200g pasteurized Greek yogurt
• 1 small bunch fresh mint, chopped
• 1 lemon, for juice

Instructions

1. 1.Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
2. 2.While the oven heats, place the rinsed lentils in a small saucepan with 300ml of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender. Drain any excess water.
3. 3.In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
4. 4.Add the lamb mince to the pan, breaking it up with a spoon. Cook until browned all over. Drain any excess fat.
5. 5.Stir in the chopped tomatoes, cooked lentils, oregano, cumin, salt, and pepper. Simmer for 5-7 minutes until the sauce has thickened slightly. Remove from heat.
6. 6.Spoon the lamb and lentil mixture evenly into the bell pepper halves. Drizzle with the remaining olive oil.
7. 7.Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
8. 8.While the peppers are baking, prepare the sauce by mixing the Greek yogurt, chopped mint, and a squeeze of lemon juice in a small bowl. Season with a pinch of salt and pepper.
9. 9.Serve the warm stuffed peppers with a dollop of the mint yogurt sauce on top.

Nutrition Information

Why this recipe