Stuffed peppers/capsicum recipes are in abundance all over the world with numerous variations to suit different palates /tastes; to name a few – Greek, Indian, Spanish, Middle-eastern, and Scandinavian etc.

It looks colourful, and all the flavors cocooned inside the pepper packs a punch. My version is here is closer to the Mediterranean style with minced lamb and unpolished/brown rice, infused with select spices and topped up with crumbled feta cheese.  The sight of chili peppers normally makes my daughter run for cover but once she got a taste of it, another round was in the offing. And my husband was ecstatic from the first bite with the burst of flavors – that kind of unanimous approval from the family is so gratifying!

You need –

• 3-4 large capsicums

For the stuffing

• Minced lamb – 250 grams
• Carrot – 1, finely chopped
• Brown rice – 1/2 cup
• Onion- 1, finely chopped
• Canned tomatoes – ½ cup
• Garlic – 2 large, crushed
• Green chili – 1 or 2, chopped
• Cumin powder – 1/2 teaspoon
• Paprika- 1 teaspoon
• Garam masala- 1 teaspoon
• Chicken stock – 3-4 tablespoons
• Olive oil – 3 tablesooons + 1 tablespoon
• Salt & pepper to taste
• Feta cheese – crumbled, ¼ – 1/3 cup
• Fresh coriander leaves to garnish

How to –

Pre-heat the oven to 180C.

Slice the top of each capsicum. Scoop and discard the seeds and membrane.

Heat a tablespoon of oil in a heavy bottom pan. Add the onions, green chilies and sauté till the onions are soft. Add the garlic and cook for a minute. Add the paprika, cumin powder and garam masala. Cook this till the oil starts to separate.

Add the minced meat, carrot and with a wooden spoon, break up the minced meet. Cook this for about 5 minutes. Add the tomato,1/4 water, season with salt and pepper and cook till the meat has cooked through and the sauce has thickened.

Stir meat mixture into the cooked rice and set aside.

Spoon the mixture equally in the capsicums, pour about 1 tablespoon of stock and place the capsicum top back. Place them in a baking dish that is large enough to hold the capsicums. Drizzle with 3 tablespoons of oil and bake for about 35-40 minutes or till the capsicums have softened.

Remove from oven and take the top off. Garnish with crumbled feta and coriander leaves and serve.