Spiced lamb and bulgur stuffed peppers

Ingredients

For 1 serving

• Bell peppers2
• Ground lamb100 g
• Bulgur40 g
• Onion50 g
• Nonfat Greek yogurt60 g
• Mint3 g
• Cumin1 pinch
• Cinnamon1 pinch
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional) and boil a little water. Put the bulgur in a bowl, cover it with boiling water, about one and a half times its volume, cover with a plate and leave to swell for 15 minutes.
2. Meanwhile wash the peppers, halve them lengthways and remove the stalk, seeds and white membranes. Finely chop the onion.
3. Heat a frying pan over high heat with no fat (the lamb releases enough), add the onion and lamb mince with the cumin, cinnamon and a pinch of salt and brown for 6 minutes, breaking up the meat, until well browned.
4. Drain any leftover water from the bulgur, mix it with the meat and fill the peppers; arrange them in a baking dish.
5. Bake at 190 °C for 35 minutes, until the peppers are soft and slightly charred at the edges.
6. Meanwhile mix the Greek yoghurt with the chopped mint and a pinch of salt, and serve it with the peppers.