It’s perfect at any time of the year – just change up the sides depending on whether you want a warm and comforting meal, or more of a summery feel.
Quick and easy to prepare, you can even make a big batch of the meat mixture and keep it in the freezer for a super speedy supper when you’re short of time.
- 4 red Romano peppers, trimmed, halved and de-seeded
- 1 tbsp coconut oil
- 1 red onion, finely chopped
- 2 carrots, peeled and finely chopped
- Half a courgette, finely chopped
- 1 clove of garlic, crushed or finely chopped
- 2 tbsp tomato puree
- 400 grams minced lamb
- 1 sprig rosemary
- 1 bay leaf
- Chicken or vegetable stock
- Sea salt and black pepper
- 50g goat’s cheddar, grated (optional)
- Heat the oil in a large frying pan and sauté over a medium heat.
- Add the onions, carrots, courgette and garlic, adding a pinch of salt to stop them burning and cook the vegetable mixture slowly for ten minutes until softened.
- Push the veg to one side of the pan, then add the mince and cook, breaking it up with a spoon, until brown all over, before mixing it with the vegetables.
- Season with salt and pepper and add enough stock (or water) just to loosen the sauce a little.
- Add the rosemary, bay leaf and tomato puree, stir through and leave to simmer gently for 30 minutes or until the mixture has reduced and become less liquid.
- While the meat is cooking, pre-heat the oven to 175 degrees C.
- When the meat mixture is ready, fill the pepper halves and place into the oven for 20 minutes.
- Then remove from the oven, sprinkle with the grated cheese if using, and put back into the oven for 10 minutes.
- Serve with new potatoes, rice or quinoa, and a colourful, crunchy salad.