Lamb stuffed peppers
Yellow and red peppers used for this recipe stuffed with lamb complement this dish full of flavors with cinnamon, saffron and cumin.
1. Cut in half 1 red pepper and 1 yellow pepper. Remove the stalks, seeds and ribs. Cut into cubes. Cut the lamb meat into small cubes. Peel and chop the garlic and shallot. Wash, dry and chop mint.
2. Heat oil in a pot and fry the shallots, garlic and diced pepper over high heat for 3 minutes, stirring. Add the meat and cook until browned. Reduce heat. Sprinkle with cumin, cinnamon and saffron. Add the mint, salt and pepper and mix well. Cover and cook 10 minutes over low heat, stirring regularly.
3. Meanwhile, cook the rice in boiling salted water as indicated on the package. Drain and pour into the pot after cooking.
4. Preheat the oven to th. 6-180°C. Remove the tops of the remaining peppers. Seed and place them in a baking dish. Fill them with the lamb mixture, cover with the tops and bake for 30 minutes. Serve immediately..
Photo credit: Sucré Salé
