Ingredients

  • 4 red pointed sweet pointed peppers
  • 400g of lamb mince
  • 2 shallots, chopped
  • 1 egg yolk
  • 1/2 dessert spoon of ground cumin
  • 1 clove of garlic, finely chopped
  • 1 red pepper, seeds removed, finely chopped
  • 2 sprigs of mint leaves, chopped
  • 1 aubergine (eggplant)
  • 150g of feta
  • 8 wooden skewers

Author of this recipe

Sweet Palermo®

Sweet Palermo®

Grower / producer

 The Sweet Palermo grower groupSweet Palermo peppers are cultivated by the global Sweet Palermo growers group, with farms spread across the world. From Europe to North and... Read more

This is a true crowd pleaser. Sweet pointed peppers grilled with minced lamb, eggplant, feta and mint.
Total votes: 854

Preparation

Heat a grill pan and grill the peppers until they are black all over. Place them in a dish and cover them with cling film. This will loosen the skin

Mix the lamb mince with the shallot, garlic, red pepper, mint, cumin and egg yolk. Season to taste with salt and pepper

Peel the aubergine and cut it into ± 2cm-thick slices

Remove the skin and seeds from the peppers. Cut them in half lengthways

Roll the mince into 8 balls and place the pepper halves around them, then fix in place using the skewers. Place each of the stuffed peppers on a slice of aubergine and then put them on a greased baking tray

Bake in the oven at 180 degrees for 10 min, then place a slice of feta onto each one and return to the oven for a further 10 minutes

Arrange the stuffed peppers on the plates and serve with a fresh salad and a garnish of fresh herbs

 

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