stuffed peppers with minced lamb and feta
The mix of köfte herbs in this recipe is the same mix that is used to season Turkish meatballs. You can buy it at the shop or you can make it yourself with paprika, ground coriander seeds, cayenne pepper, cumin, fennel seeds, thyme, garlic powder and ground black pepper.

stuffed peppers with minced lamb and feta

ingredients - info
feta parsley sultanas tomato puree salt & pepper red and orange peppers Gruyère
First, fry the minced lamb to loose grains. Then mix it with köfte spices. Mix the seasoned minced meat with lightly browned onion and garlic brunoise, toasted pine nuts, grated feta cheese, chopped parsley, soaked sultanas, tomato puree, pepper and salt. Leave to simmer for 15 minutes until all the flavours are well mixed. Cut off the caps of the peppers, remove the stalks but do not throw away the crowns. Remove the seeds. Fill the empty peppers with the prepared minced meat and cover with a thick layer of grated Gruyère.
Put the crowns back on top of the peppers and put them in a preheated oven at 185°C for 25 minutes on 'hot air'. Then a couple of minutes under the oven grill and that's it! Serve with Greek pasta and a passata sauce seasoned with cumin and red balsamic vinegar.
Nederlands - français
minced lamb köfte spices onions garlic pine nuts
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Belgian Cuisine and more creative cooking
The mix of köfte herbs in this recipe is the same mix that is used to season Turkish meatballs. You can buy it at the shop or you can make it yourself with paprika, ground coriander seeds, cayenne pepper, cumin, fennel seeds, thyme, garlic powder and ground black pepper.

stuffed peppers

with minced lamb

and feta

First, fry the minced lamb to loose grains. Then mix it with köfte spices. Mix the seasoned minced meat with lightly browned onion and garlic brunoise, toasted pine nuts, grated feta cheese, chopped parsley, soaked sultanas, tomato puree, pepper and salt. Leave to simmer for 15 minutes until all the flavours are well mixed. Cut off the caps of the peppers, remove the stalks but do not throw away the crowns. Remove the seeds. Fill the empty peppers with the prepared minced meat and cover with a thick layer of grated Gruyère.
Put the crowns back on top of the peppers and put them in a preheated oven at 185°C for 25 minutes on 'hot air'. Then a couple of minutes under the oven grill and that's it! Serve with Greek pasta and a passata sauce seasoned with cumin and red balsamic vinegar.
feta parsley sultanas tomato puree salt & pepper red and orange peppers Gruyère
minced lamb köfte spices onions garlic pine nuts
DIRECTIONS INGREDIENTS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
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Nederlands
français
Belgian Cuisine and more creative cooking