Lamb Keema-Stuffed Bell Peppers Recipe

About this recipe

Tender bell peppers stuffed with a flavorful spiced lamb keema filling, baked to perfection for a hearty and satisfying lunch.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 g Wijaya Coriander Seeds 100G
• 500G Shazans Lamb Mince
• 1 piece Yellow Bell Pepper
• - Cofresh Whole Green Chilli 350g
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• 100 G Trs Ground Cumin Jeera Powder
• - Greenfields Ground Coriander
• - Rajah Whole Red Chillies
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• - Ktc Vegetable Oil
• - Tata Salt

Instructions

1. 1. Preheat your oven to 180°C (350°F) and prepare a baking tray.
2. 2. Wash the bell peppers, slice off the tops, and scoop out the seeds and membranes.
3. 3. Heat oil in a skillet and sauté finely chopped onions until golden brown.
4. 4. Add minced garlic, ginger, and green chili, cooking for 2-3 minutes until aromatic.
5. 5. Stir in chopped tomatoes and spices, cooking until the mixture thickens into a flavorful base.
6. 6. Add ground lamb to the skillet, breaking it apart, and cook until browned and fully cooked.
7. 7. Season the lamb keema with salt and garam masala, then mix in chopped cilantro.
8. 8. Stuff the prepared bell peppers tightly with the lamb keema mixture.
9. 9. Arrange the stuffed peppers on the baking tray and cover loosely with foil.
10. 10. Bake in the preheated oven for 20 minutes, then remove the foil and bake for another 5 minutes.
11. 11. Check the peppers for tenderness and ensure they are slightly charred on top.
12. 12. Remove from the oven, let cool for a few minutes, and serve warm.