Thursday, May 8, 2014

Persian Style Lamb Stuffed Bell Peppers

"Helping" mommy in the kitchen.
Now that my little explorer is getting into everything, my time in the kitchen is often interrupted as I pull him away from the dog food or try to stop him from climbing the stairs. He does have his own cabinet now, packed full of all our Tupperware and a few pots and pans, so he is happy to play in the kitchen for a short period of time before he gets back to exploring. Because of this, I try to always make meals that will last us at least two nights. On top of that, Avery is getting more and more into eating solids and whenever I can I just give him some of exactly what we are eating so it helps to have a big meal with plenty of food for the three of us.

I've made a few versions of stuffed bell peppers like these Sausage and Apple Stuffed Breakfast Bell Peppers, but this time I added lots of Indian spice and the rice that is often used in stuffed peppers is replaced with cauliflower rice.

I love garam masala and it works really well with the mutton in this dish. I served this with a side of roasted broccoli and topped it all with some homemade curry ketchup and a big ol' spoonful of avocado. Yes, I know, avocado doesn't really go with this, but if you know me at all (or if you just follow me on Instagram) you are well aware of my avocado addiction. Hardly a day goes by that I don't eat avocado with at least one meal. So I wouldn't necessarily say that avocado is a part of this recipe, but the curry ketchup is a nice addition!


Persian Style Lamb Stuffed Bell Peppers
Time: 1 hour
Serves: 4

Ingredients
4 bell peppers, halved lengthwise and de-seeded
1lb ground lamb
1 cup cauliflower florets, pulsed in food processor until finely chopped and it resembles rice
1/2 yellow onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp garam masala
1/4 tsp cumin
1/4 tsp coriander
Dash of salt and pepper


Directions
Preheat oven to 375F.

Roast the bell peppers, hollow side up, on a baking sheet while you prepare the other ingredients.

While the peppers are roasting, heat a skillet over medium heat. Add the mutton, cauliflower rice, onion, garlic, tomato paste and spices to skillet and cook, stirring frequently, until meat is browned.

Remove the bell peppers from the oven and scoop lamb mixture evenly between bell pepper halves.

Return to the oven and roast for an additional 30 minutes, until peppers are softened and beginning to brown.

Remove from oven and serve warm.

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