Minced Lamb Stuffed Peppers Recipe with Harissa
These baked minced lamb stuffed peppers are spicy with harissa paste and use couscous and almonds rather than rice to provide body to the delicious filling.
Servings 2 Servings
Calories 796kcal
Ingredients
- 2 Peppers I use one red and one yellow
- 350 g Minced Lamb 12oz
- 35 g Couscous 3 tablespoon
- 1 Medium Echallion or Banana Shallot 35g
- 2 Garlic Cloves
- 50 g Blanched Almonds ¼ Cup
- 20 g Coriander ¼-⅓ Cup
- 3 tablespoon Rose Harissa Paste
- 1 teaspoon Sumac
- ½ teaspoon Salt
Instructions
- Cut the peppers in half, leaving the stalks in place, then scoop out the seeds and white membrane.
- Place the lamb in a mixing bowl, sprinkle over the couscous and mix it together, don't squish the mince, you want to keep the stuffing quite loose.
- Cut the shallot in half, peel it and then dice it as finely as you can, then throw it into the bowl with the lamb.
- Peel and dice the garlic cloves as finely as you can and add them to the lamb mix.
- Roughly chop the blanched almonds and toss them into the bowl with the lamb.
- Chop the coriander and add it to the lamb.
- Add the harissa paste, salt, and sumac, give everything a mix and stuff the peppers.
- Place the peppers on a baking sheet, then bake at 200°C or 390°F for 20-25 minutes.
Nutrition
Serving: 1 | Calories: 796kcal | Carbohydrates: 32g | Protein: 54g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 30g | Cholesterol: 170mg | Sodium: 1029mg | Fiber: 8g | Sugar: 10g
