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.
Prep Time20 minutes
Cooking Time75 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.