Ingredients
- 1 lb ground lamb
- 1 onion, diced
- 1 Tbsp ginger, minced
-
2 tsp Ancient Halaby
- 3 red bell peppers
- 8 oz pine nuts, toasted
- .33 cup creme fraiche
- Feta for topping
- Parsley for garnish
- Oil or ghee to coat the pan
Directions
- Heat sauté pan over medium/ high heat before adding oil to coat the pan
- Add lamb and break up with wooden spoon, cook for 2 minutes
- Add onions and ginger and continue cooking for 5 minutes until lamb is almost cooked through
- Add spices and pine nuts and stir until fragrant
- Turn off heat and add creme fraiche and season with salt
- While the lamb is cooling down, preheat oven to 375F, cut the tops off of the bell peppers and hollow by removing seeds and veins
- Stuff peppers with the lamb and top with a little crumbled feta, put the top of the bell pepper back on and bake for 25-30 minutes
- Sprinkle with parsley and serve
Recipe Note
- Free to make a big batch of the lamb and stuff as many peppers as desired. This a great meal prep dish or even for a dinner party as you can bake many at once on a tray together.
