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Stuffed Peppers with Fattoush Salad
Stuffed peppers is a dish that’s very common around the Middle East, and here we’re stuffing them with a lamb, tomato and rice filling flavoured with sweet, fragrant spices such as cinnamon, allspice and cardamon. On the side is a refreshing salad called fattoush - which is given more substance by the addition of grilled pieces of pitta bread - and a fresh cucumber yogurt.
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35 mins
1 hr 30 mins
2/5
In stock
£3.25
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Stuffed peppers is a dish that’s very common around the Middle East, and here we’re stuffing them with a lamb, tomato and rice filling flavoured with sweet, fragrant spices such as cinnamon, allspice and cardamon. On the side is a refreshing salad called fattoush - which is given more substance by the addition of grilled pieces of pitta bread - and a fresh cucumber yogurt.
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Recipe
35 mins
1 hr 30 mins
2/5
Serves 4
Medium Effort
Mince
Dietary
Veggie Friendly
Taste Profile
Fragrant
Mild
Rich
Origin
Middle Eastern
Turkey
- Cucumber Yogurt Blend: dill leaf, mint, garlic
- Tomato Sauce Blend: mild chilli flakes, oil, salt, Urfa chilli, oil, salt, coriander, cumin
- Fattoush Salad Blend: sumac, mint, oregano, black pepper, allspice
- Stuffed Peppers Blend: cinnamon, garlic, coriander, cumin, parsley, allspice, black pepper, paprika, cloves, nutmeg
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
- 250g lamb mince, or use veggie mince for a veg version
- 750g mixed salad veg (eg little gem lettuce, radishes, cherry tomatoes etc)
- 1 onion
- 4 peppers (any colour)
- 6 tomatoes
- ½ cucumber
- 20g bunch of parsley
- 150g natural yogurt (Greek is best)
- 1 tbsp tomato puree
- 20g raisins
- 1 tbsp vinegar (white wine or cider vinegar is best)
- 50g basmati or long grain rice
- 6 pitta breads
- Large Frying Pan x 2
- Roasting Tin
- Kitchen Foil
- Kitchen Paper
- Mixing Bowl
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