Lamb mince stuffed in sweet chili pepper

Couldn’t resist these big sweet chili peppers we found at the Fresh Fruit & Veggies shop.

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We had some lamb mince in the fridge so created below.

Stuffed Chili Peppers with Lamb Mince

Ingredients (You may half the recipe for 2 chili peppers)
4 big sweet chili peppers – slit and remove seeds
400gm lamb mince (or beef)
1 small eggplant – cut into small pieces & micro* for 4 mins to soften
1 big brown onion – chopped into small pieces
1 tablespoon peppermint sauce
2 tablespoon turmeric
1 lemongrass (chopped in small pieces)
4 fresh mint leaves (optional)
Garlic & Pepper Salt/Seasoning (a few dashes to taste)
A handful of grated cheese
A spoonful of butter or any cooking oil
50ml water
100ml milk (approx. half cup)

Preparation (including stuffing): 20 minutes
Cooking & Baking: 35 minutes

* Microwaving the eggplant reduces the cooking time.

  1. Heat pan and add butter/cooking oil.
  2. Add chopped onions, lemongrass and turmeric.
  3. Add lamb mince and eggplant and stir well.
  4. Add garlic & pepper salt/seasoning, peppermint sauce & mint leaves.
  5. Add water and stir to prevent sticking.
  6. Add milk and cover on medium heat for about 5-10 mins.
  7. Remove lid and stir till water is reduced but not too dry.
  8. Leave the cooked mixture to cool.
  9. Using a teaspoon, neatly stuff the cooked mince into the chili peppers.
  10. Top with grated cheese.
  11. Wrap the stuffed peppers separately with aluminum foil.
  12. The stuffed peppers can be frozen and baked when required.
  13. Bake for 15-20 minutes in preheated oven at 175 degrees C.
  14. Remove foil and serve on a plate.  Goes well with quinoa or couscous.

This is a beautiful meal served within an hour.  While the chili peppers are baking, you could prepare the quinoa or couscous.

Tip:  This is a healthy dish as turmeric has medicinal health benefits and chili peppers boost metabolism.

Bon Appétit

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