Stuffed Red Peppers

Roasting vegetables with added steam results a a much superior result. Using the same temperature or even a little higher than you would in a dry oven, you get great caramelisation and flavour but the inside remains moist and tender and is much less fibrous than the result a dry oven gives.

This easy to make recipe results in beautifully sweet peppers with a delicious light stuffing aided by the addition of bulgur wheat. If you want to avoid gluten, then you could replace the bulgur wheat with rice, but you would need to cook for longer and add more liquid.

6 large capsicums of any colour ( red orange and yellow look nicest cooked)
1T olive Oil
1 red onion finely diced
2 cups vegetables finely diced ( any mixture of  aubergine, zucchini, tomato, capsicum, pumpkin etc)
2 cloves of garlic
350 gms lamb mince
1 T moroccan seasoning
3 T dried currants or diced dried apricots
1 T pomegranate molasses
1 T honey
1/2 t salt
1/2 t black pepper
1/2 cup bulgur wheat
2 cups chicken lamb or vegetable stock
Chopped Parsley and Mint leaves  for serving

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