LAMB-FILLED ROMANO PEPPERS

cals 511 | sat fat 16.2g | sugar 12.8g | serves 4

INGREDIENTS

1 tsp sumac • 1 tsp cumin • 1 tsp cinnamon • ½ tsp ground fennel seeds • 50ml olive oil • 1 onion, chopped • 1 garlic clove, chopped • 1-inch piece fresh ginger, chopped • 300g lean lamb mince • 4 romano peppers • half a bunch of coriander • 100g

Cheddar, grated • 200g spinach • 300ml Greek yoghurt

METHOD

1. Lightly heat the spices in a dry pan until they release their aromas. Add a dash of oil, plus the onion, garlic and ginger, and fry until soft.

2. Mix in the lamb mince and cook through on a higher heat. Reduce the temperature and fry for 10 mins. Set aside to cool.

3. Meanwhile, bring a pan of water to the boil. Add the whole peppers and cook for 3 mins. Remove from the pan and leave to cool.

4. Cut the peppers in half from top to bottom and pull out any seeds from the insides.

5. Stir the coriander and cheese into the lamb mix, then spoon it into the pepper pockets.

6. Heat the stuffed peppers in a griddle pan for 3 mins, then serve with the spinach and a dollop of Greek yoghurt. Get stuffed.