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| Photo: Peppers baked with lamb & rice recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Peppers baked with lamb & rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Peppers baked with lamb & rice.
A great-value idea that will easily serve a family or friends for a casual supper.
Easy
Serves 4
Ready in 1 hour 20 minutes
Ingredients
400g lean minced lamb
olive oil
1 large onion , sliced
2 garlic cloves , sliced
½ tsp cinnamon
½ tsp ground cumin
½ tsp dried oregano
a pinch chilli flakes (optional)
150g cooked basmati rice (use a pack of microwaveable or cook 75g raw rice and cool)
1 tbsp tomato purée
200ml chicken stock
2 tbsp flat-leaf parsley , chopped
4 tbsp pine nuts
4 green, yellow or red peppers
Method
Heat the oven to 200C/fan 180C/gas 6. Cook the lamb in 1 tbsp of oil in a non-stick pan until browned. Add the onion and garlic and cook until soft. Stir in the cinnamon, cumin, oregano and chilli flakes.
Add the cooked rice and tomato purée, then pour in half the chicken stock. Stir in the parsley and pine nuts and season. Halve the peppers and remove seeds and membrane. Spoon in the lamb and rice mix. Sit in a baking dish, pour round the rest of stock, cover with foil and bake for 45 minutes. Take off the foil and cook for another 10 minutes or until the peppers are tender.
Nutrition per serving
388 kcalories, protein 24g, carbohydrate 24.1g, fat 22.4 g, saturated fat 7.1g, fibre 3.5g, salt 0.66 g
Recipe from olive magazine, November 2009.
More Rice Recipes:
Baked Chicken and Rice With Black Beans
Basmati rice, coconut milk and hazelnut cakes
Wild rice salad with wasabi dressing
Caribbean goat with rice and peas
Bacon and rice
Turkey, Basmati and Wild Rice Casserole
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