| Serves: | 4 |
| Ingredients: | 1 medium onion 4 cloves of garlic
1 tablespoon olive oil 1 teaspoon caster sugar
500g minced lamb 1 level teasp ground allspice
½ ground cinnamon 1 teaspoon salt
freshly milled pepper 1 x 230g tin chopped tomatoes in juice
1 tablespoon tomato puree 60 g seedless raisins
60 g pine kernels 4 yellow sweet peppers
60 g grated cheddar cheese
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| Method: | 1. Peel and finely chop the onion and peel and crush the garlic. Heat the oil in a large frying pan, add the onion, sprinkle with the sugar and cook gently until softened and beginning to brown. Stir in the garlic
2. Add the minced lamb to the pan, stir to break up the meat. Add the allspice, cinnamon, salt and a seasoning of freshly ground black pepper. Stir in the tomatoes, the tomato puree, raisins and pine kernels. Simmer gently for about 15 mins until the meat is no longer pink.
3. Heat the oven to 180oC Gas 4. Take a lengthways slice of each yellow pepper leaving the stalk intact, remove the pepper seeds. Scald the peppers for 3 mins in boiling water, then drain. Pack the peppers into a casserole dish large enough to take them all in a single layer.
4. Spoon the meat filling into the peppers, packing it in gently. Add 2-3 tablespoons of water to the casserole dish. Cover with the casserole lid. Set the dish in the preheated oven and bake for 30-40 minutes. Uncover and top the peppers with the grated cheese and return to the oven for 5 minutes until the cheese is melted and just bubbling.
5. Serve with crusty bread and a green salad.
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