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Stuffed vegetables with lamb mince

Stuffed vegetables with lamb mince

Stuffed vegetables with lamb mince

A delicious recipe that the whole family will love, inspired by the Greek ‘gemista’ (meaning stuffed) and presented here with a gorgeous, adaptable twist…

SERVES:  4-5 PREP TIME:  20 mins COOK TIME:  50 mins

Ingredients

  • 6 large peppers
  • 4 large tomatoes
  • 500g lamb mince
  • 5 cloves garlic, finely diced
  • 1 large leek, finely chopped
  • 10g fresh basil, finely chopped
  • 10g fresh dill, finely chopped
  • 10g fresh coriander, finely chopped
  • Olive oil
  • Black pepper, to taste

Method

  1. Preheat the oven to 180˚C degrees.
  2. Wash the peppers and tomatoes and cut lids off the top about 1cm thick.
  3. Gently remove the seeds of the peppers and put their lids back on.
  4. Gently remove (and save for later) the insides of the tomatoes and place into a separate bowl, and place to one side. Re-lid the tomatoes.
  5. Place the peppers and tomatoes into an oven tray; packing them in snugly means they are less likely to fall over during cooking.
  6. Over a medium heat and into a large saucepan, add the lamb mince, garlic and leek and cook for around 5 minutes.
  7. Add the tomato inners and the herbs on top and stir for a minute.
  8. Add the black pepper and some water if the mix has become a little dry.
  9. Fill the peppers and tomatoes up with the mixture and add a dash of olive oil on top of each filled pepper and tomato.
  10. Place the lids back on and sprinkle with some olive oil on top.
  11. Add a little water in the base of the oven tray so that they do not burn underneath.
  12. Before placing them in the oven cover the tray with aluminium foil.
  13. Cook for approximately 50 minutes, depending on your oven, until the peppers and tomatoes have a nice golden colour on top.
  14. Remove the foil and cook for another 15 minutes to crisp them up even more.

Inspiration

  • You can leave some space in your tray for sweet potatoes to accompany the meal.
  • Try using other vegetables as the vehicles for this filling – courgettes and aubergines work well.
  • Go wild with the herb quantities for really rich deep flavours.

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Dairy free,  Gluten free

  • By Kyveli Anastasiadi, Architect ARB Registered, Esoteric Healing Practitioner.

    Kyveli loves asking questions and finding the essence of things. Inquisitive, curious, always with a smile, she brings out the joy in all that she does. Her inner freedom and her expressing without filters are fundamental in her life.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer
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