Preheat your oven to 180°C. Heat the olive oil and butter in a pan. Add the chopped onion and minced garlic to it and give it a good stir. Cook till the onions are slightly brown.
Add the minced lamb, chilli flakes, oregano, thyme, rosemary, nutmeg, cumin and paprika. Stir them all together and cook through. Keep breaking the meat apart and stirring till it turns a slightly darker brown colour.
Once the meat is browned, stir in the cooked rice. Make sure it is mixed well but don't over-mix!
Not its time to assemble! Prep your peppers. Cut the tops off and scoop out all the seeds. Carefully trim the bottoms till they can stand upright. Now pour some marinara sauce on the bottom of the baking dish. Place the peppers carefully on top of the marinara sauce.
Spoon the meat and rice mixture into the peppers.
Top with marinara sauce. Cover them with the pepper tops and place in the oven to bake for half an hour. Serve the peppers topped with pine nuts and crumbled feta.
Ingredients
Directions
Preheat your oven to 180°C. Heat the olive oil and butter in a pan. Add the chopped onion and minced garlic to it and give it a good stir. Cook till the onions are slightly brown.
Add the minced lamb, chilli flakes, oregano, thyme, rosemary, nutmeg, cumin and paprika. Stir them all together and cook through. Keep breaking the meat apart and stirring till it turns a slightly darker brown colour.
Once the meat is browned, stir in the cooked rice. Make sure it is mixed well but don't over-mix!
Not its time to assemble! Prep your peppers. Cut the tops off and scoop out all the seeds. Carefully trim the bottoms till they can stand upright. Now pour some marinara sauce on the bottom of the baking dish. Place the peppers carefully on top of the marinara sauce.
Spoon the meat and rice mixture into the peppers.
Top with marinara sauce. Cover them with the pepper tops and place in the oven to bake for half an hour. Serve the peppers topped with pine nuts and crumbled feta.