Saharan Stuffed Peppers

These bright, crunchy peppers with minced lamb and paprika pack a punch.

  • Preparation Time20 mins
  • Cooking Time65 mins
  • Serves6
  • DifficultyEasy
4 garlic cloves, crushed
1 tablespoon fresh ginger, chopped
1 onion, finely chopped
1 carrot, finely chopped
Salt to taste
Zest of 1 lemon
60g sultanas
60g dried apricots, chopped
4 whole cardamom pods
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon dried chilli
1 teaspoon cumin
1 teaspoon turmeric
2 tomatoes, roughly chopped
1 handful parsley
1 handful coriander
1 stalk celery, finely chopped
250g finely chopped lamb
1 tablespoon olive oil
140g cooked rice
2 red peppers
2 yellow peppers
2 green peppers

Pound the garlic and ginger in a pestle and mortar with the salt until smooth. Mix the garlic and ginger paste with the onion, carrot, sultanas, apricots, spices, tomato, herbs, celery, lamb and olive oil. Place the mixture into a metal pan and cover with foil. Cook over the fire for 30-40 minutes (or 20 minutes in a pan on the stove).

Stir the lamb mixture into the rice and adjust the seasoning. Slice the tops off each pepper so that it may be used as a lid, remove the seeds and pith and then spoons the lamb stuffing into each pepper and place the 'lid' on top. Serve immediately in the raw peppers or place in an oven proof dish and bake for 25 minutes.

Saharan Stuffed Peppers

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