THE STUFF OF DREAMS
KOFTA-STUFFED ROMANO PEPPERS
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.