Peppers with Pistachio & Mint gremolata

Make the most of the last days of autumn by including dishes that are loaded with natural colours and chock-a-bloc with taste, texture and aroma. This recipe ticks all the boxes; serve as a light main meal while enjoying a laid-back afternoon on the verandah, glass of wine in hand.


Cooking Methods

  • Braising
  • Roasting

Prep Time

20 minutes

Cooking Time

75 minutes



    500 g lamb mince
    60 ml Food Lover's Signature Extra Virgin Olive Oil
    1 small onion, chopped finely
    1 garlic clove, crushed
    2.5 ml Freshers Ground Coriander
    2.5 ml ground cumin
    5 ml paprika
    60 ml tomato puree
    250 ml lamb stock
    100 g Food Lover's Danish White, crumbled
    10 ml mint, chopped finely
    4 red peppers, medium size


    50 g shelled pistachios
    10 g mint leaves
    30 – 50 ml Food Lover's Signature Extra Virgin Olive Oil
    ½ teaspoon finely grated lemon rind
    200 – 250 ml plain Greek-style yoghurt



    In a saucepan, add oil and heat.
    Fry onion and garlic until the onion is soft and translucent.
    Add spices and continue to fry, until they release their aroma.
    Add the lamb mince, breaking up pieces; cook until lightly browned.
    Add tomato puree and lamb stock, stir and leave to cook for 30 minutes.
    While mince is cooking, slice peppers in half length-ways and clean out pips and inner cavity.
    When mince is cooked, remove from heat and mix in the cheese and mint.
    Spoon mince mixture into the pepper cavities.
    Preheat oven to 180 deg C.
    Place filled peppers into a baking dish and add water or lamb stock to come halfway up the sides of the peppers.
    Cover the dish with tinfoil and bake for 30 – 45 minutes, until the peppers are soft and tender.
    Remove tinfoil for last 10 minutes of cooking time to allow the mince to brown.


    Make the gremolata by placing the shelled pistachios, lemon and mint in a blender or processor and blending until mixture resembles crumbs.
    Add oil, a little at a time, until you have a thick but pour-able consistency.
    Adjust extra flavouring of lemon and mint to suit your preferred taste, if necessary.
    The gremolata can be made in advance and kept covered in the fridge.
    When the peppers are cooked to your liking, remove from oven tray and place on individual plates or a large serving platter.
    Place a large dollop of yoghurt on the mince-filled peppers and top with the gremolata.
    Garnish with fresh mint leaves.
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