Easy Bleaty Peppers with VeeTee Rice
"I've cooked a large leg of lamb for a roast dinner and there are plenty of leftovers. This is a great way to make them into a fresh new meal. There is minimal prep then a slow roast in the oven which brings out the flavours which the VeeTee soaks up to perfection!" - VeeTee Member, Sue Taylor
What you need to get
- 1 tray VeeTee Basmati Rice
- 8 large round peppers, deseeded and tops removed
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 500g chopped leftover cooked lamb, or lamb mince
- 1 tsp ground cinnamon
- 2 tsp sweet paprika
- 3 tbsp tomato purée
- 600ml lamb stock
- 1 pack Greek feta cheese, crumbled
- 1 bunch of fresh basil, chopped
- olive oil
- salt and pepper, to taste
What you need to do
- Preheat the oven to 200°C/gas mark 6.
- Dice the pepper tops removing the green stalk and deseed the peppers and set aside for later.
- Heat a little oil in a large frying pan, sauté the onion and garlic, until softened but not browned. Stir in the cooked lamb and heat through. If using minced lamb, dry this first and drain off the oil before adding to the pan and then cook for 3-4 minutes.
- Add to the pan the diced pepper tops together with the cinnamon,
paprika and tomato purée. Cook for a further 5 minutes.
- Pour in the stock, season to taste and simmer for 10-15 minutes or until the liquid is reduced and the mixture has thickened slightly. Skim off any excess fat if using lamb mince.
- Remove from the heat, add half of the pack of feta cheese and half of the basil bunch together with VeeTee Basmati Rice and mix well. Season to taste.
- Place the peppers in a large roasting tin and fill with the lamb mixture.
Pour the remaining stock around the peppers, cover with foil sealing the edges around the tin. Place in the oven for 35-40 minutes until the peppers are soft and wrinkly.
- Garnish with the remaining feta cheese and basil, and serve immediately.
Tips: Perfect served with a crisp green salad.