I'am back again. With a recipe this time. It's been a while right? :)
So I laid out whatever I had on my counter and decided to use these ingredients for my stuffing.
500 grams Minced Lamb
2 Onions - finely chopped
5-6 Green Chillies (adjust according to your spice levels)
1 tbsp Ginger Garlic Paste
2 tbsp Tomato Paste (Pomi is my favourite brand as of now)
Bunch of Mint and Coriander leaves - finely chopped
2 tbsp Chilli powder (adjust according to your spice levels)
1 tbsp Coriander powder
1/2 tsp Ground Turmeric
1 tbsp Ground Garam Masala
Juice of 1 lime
Salt as required
2-3 tbsp Canola / Vegetable Oil
3 Large Bell Peppers - halved
Shredded Mozzarella as required (Cheddar Cheese would be better)
Pre-heat the oven to 200C. Lightly coat the peppers with olive oil and roast in a baking dish for about 20-25 minutes until just cooked through. Remove the peppers from the oven and allow to cool.
In a frying pan, heat the vegetable oil and add garam masala. When it splutters, add onions, green chillies and ginger garlic paste. Saute well until its cooked. Add chopped mint and coriander and saute for couple of minutes. Add tomato paste and stir to mix well. I also added juice of lime to give it a bit more tang.
After couple of minutes add minced lamb and stir well. Cover and cook until done. Keep checking to avoid lamb sticking to the bottom of the pan. This would take only few minutes as minced lamb cooks easily.
Spoon the lamb mixture into each half of the peppers and place them back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through.
Before removing from the oven sprinkle the tops of each pepper with shredded mozzarella or cheddar. Place back into the oven just until the cheese has melted. Enjoy!
This recipe was inspired from Simply Love Food's Southwestern Stuffed Peppers.