stuffed peppers with ground beef, mushroom, goat feta and hazelnut crumb
- ~800g capsicums/bell peppers (approximately 10-12 depending on size)
- 4 tbsp olive oil
- 1 brown onion, finely diced
- 4 large button mushrooms, roughly sliced
- 2 garlic cloves, crushed
- 2 tsp cinnamon
- 2 tsp paprika
- 600g lean ground beef
- 2 tbsp tomato paste
- 2 tbsp pomegranate molasses
- 2 medium courgettes, grated
- 2 tsp sugar
- Juice and zest of 1 lemon
- Large handful of parsley, roughly chopped
- 100g goat feta
- 100g hazelnuts, roughly chopped
- Salt and pepper to season
- Preheat the oven to 350F/175C bake setting. Carve the stem and seeds out from the top of the capsicums and arrange in a roasting dish. Brush the outsides with olive oil and season with salt and pepper.
- To prepare the filling, heat the remaining olive oil in a large saucepan over medium heat. Cook the onion and mushrooms until soft, around 5-7 minutes. Add the garlic, cinnamon and paprika and stir through to become fragrant. Crumble the beef into the onion mixture and brown the meat until cooked through. While the meat is cooking, add the pomegranate molasses and tomato paste and combine. Simmer for 5 minutes over low heat.
- When the meat is cooked, add the courgettes, sugar, lemon juice (not zest) and half of the chopped parsley. Stir through until the zucchini is just starting to shrink down. Remove the pan from heat.
- Make the crumb by combining half of the feta and hazelnuts with the lemon zest and remaining parsley. Add the rest of the hazelnuts and feta to the mince mixture, seasoning with salt and pepper to taste.
- Using two spoons, gently fill the hollowed peppers with the beef. Top with the feta crumb and cover the baking dish tightly with foil.
- Bake for 20 minutes covered, followed by a further 10-15 uncovered, until the peppers are becoming wrinkly and tender.
- Serve with a green salad with balsamic dressing. Suitable for freezing/leftovers.