Moroccan Lamb Stuffed Peppers with Moroccan Medley Couscous
Stuffed peppers are always a favourite for an easy and tasty dinner, and these are stuffed with a delicious lamb mince spiced with our Moroccan Tagine Flavour Bomb. Simple to make and great for a weeknight dinner served with our Moroccan Medley Couscous. We’ve added a few toasted pine nuts for a lovely texture, but they can be expensive – so leave them out if you prefer or try added a few chopped walnuts.
Method
Heat a small drizzle of oil in a large frying pan over a medium-high heat and then add the mince. Cook for 5-6 minutes, breaking up the mince with a wooden spoon, until the meat is browned (draining off any excess liquid if needed). Reduce the heat to medium and add the garlic and cook for 30 seconds. Stir in the Flavour Bomb and then add the chopped tomatoes and 1 tbsp of water. Simmer gently over a very low heat for 10 minutes (if drying out too quickly add another tbsp of water).
Meanwhile place the pepper halves on a plate and microwave for 5-6 minutes until just soft – you may need to do this in batches (alternatively bake for 15-20 minutes).
Preheat the oven to 200C/180Cfan/Gas 6
Stir the breadcrumbs, herbs and pine nuts, if using, through the mince. You should have a thick mince mixture. Remove from the heat.
Lightly brush the outside of the pepper halves with oil and place on a baking tray. Fill generously with the mince. Bake, uncovered, for 18-20 minutes or until the peppers are soft.
Meanwhile prepare the couscous according to the packet instructions.
Serve the peppers on a bed of couscous with a dollop of yoghurt and scatter with fresh herbs.
Ingredients
- olive/sunflower oil, for drizzling
- 450g lamb mince
- 2 cloves of garlic, minced
- 1 x Ainsley Tagine Flavour bomb
- 1 x 400g tin chopped tomatoes
- 3 tbsp fine breadcrumbs
- 8-10 mint leaves, chopped, plus extra to serve
- 1 tbsp chopped parsley, plus extra to serve
- 1-2 tbsp pine nuts, toasted (optional)
- 4 peppers, halved and deseeded
- 150g Greek yoghurt