Kofta-stuffed Romano peppers
Quick and easy stuffed peppers
Servings: 4 people
Ingredients
- 4 large Romano peppers halved lengthways, seeds removed
- 10 ml olive oil
- 1 tbsp coconut oil
- 2 red onions peeled and finely sliced
- 3 cloves garlic finely chopped
- 1 aubergine trimmed and diced into 1cm cubes (250g)
- 250 g lamb mince
- 250 g beef mince
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp sweet smoked paprika
- Salt and black pepper
- 1 tbsp tomato puree
- 100 ml beef stock
- 70 g pine nuts
- 1/2 bunch of coriander roughly chopped
- 225 g mozzarella patted dry
- Rocket to serve
Method
- Preheat the oven to 210°C (fan 190°C/gas mark 6–7). Lay the peppers on a baking tray in a single layer, drizzle over the olive oil and roast in the hot oven for 20 minutes.
- Meanwhile, melt the coconut oil in a large frying pan over a medium to high heat, then add the red onion and garlic and fry for three to four minutes or until just soft.
- Crank up the heat to maximum and add the aubergine and both types of mince. Fry the ingredients over the high heat, stirring occasionally for a few minutes, breaking up the mince with a wooden spoon. Sprinkle in the cinnamon, cumin and paprika and stir to incorporate.
- Season with a generous amount of salt and pepper, then add the tomato puree along with the beef stock and let the mixture simmer away – you don’t want it to be too wet. After a couple of minutes, turn the heat off and stir through the pine nuts and chopped coriander.
- Remove the roasted peppers from the oven. They should have collapsed a little but still be holding their shape. Carefully drain off the liquid that may have been produced while roasting, then fill the cavities with the mixture. Don’t worry if the mixture falls over the side.
- Slice or tear the mozzarella and arrange over the top of the mince, then slide the tray back into the oven and bake for a further 10 minutes. The mozzarella will have melted nicely by this point. Serve up with a generous helping of rocket.