South Wales Echo - - Food & Drink -

IN­GRE­DI­ENTS (Serves 4)

Large Ro­mano pep­pers, halved length­ways, seeds re­moved

10ml olive oil

1tbsp co­conut oil

2 red onions, peeled and finely sliced

3 cloves gar­lic, finely chopped 1 aubergine, trimmed and diced into 1cm cubes (250g)

250g lamb mince

250g beef mince

½tsp ground cin­na­mon

1tsp ground cumin

½tsp sweet smoked pa­prika Salt and black pep­per 1tbsp tomato puree

100ml beef stock

70g pine nuts

½bunch of co­rian­der, roughly chopped

225g pizza moz­zarella, pat­ted dry Rocket, to serve


1. Pre­heat the oven to 2100C (fan 1900C/gas mark 6-7). Lay the pep­pers on a bak­ing tray in a sin­gle layer, driz­zle over the olive oil and roast in the hot oven for 20 min­utes.

Mean­while, melt the co­conut oil in a large fry­ing pan over a medium to high heat, then add the red onion and gar­lic and fry for three to four min­utes or un­til just soft.

Crank up the heat to max­i­mum and add the aubergine and both types of mince. Fry the in­gre­di­ents over the high heat, stir­ring oc­ca­sion­ally for a few min­utes, break­ing up the mince with a wooden spoon. Sprin­kle in the cin­na­mon, cumin and pa­prika and stir to in­cor­po­rate.

4. Sea­son with a gen­er­ous amount of salt and pep­per, then add the tomato puree along with the beef stock and let the mix­ture sim­mer away – you don’t want it to be too wet. Af­ter a cou­ple of min­utes, turn the heat off and stir through the pine nuts and chopped co­rian­der.

5. Re­move the roasted pep­pers from the oven. They should have col­lapsed a lit­tle but still be hold­ing their shape. Care­fully drain off liq­uid that may have been pro­duced while roasting, then fill the cav­i­ties with the mix­ture.

6. Slice the moz­zarella and ar­range over the mince, then slide the tray back into the oven and bake for a fur­ther 10 min­utes. Serve up with a gen­er­ous help­ing of rocket.

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