|"Helping" mommy in the kitchen.|
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
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
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.