- 350g/12oz lamb mince
- ½ tsp paprika
- ½ tsp chilli flakes
- 1 tsp cumin seeds, toasted and ground
- 1 tsp ground cinnamon
- 2 tomatoes, skinned, roughly chopped
- 1½ tbsp tomato paste
- 1 small onion, roughly chopped
- 30g/1oz pine nuts, toasted
- handful flatleaf parsley, chopped
- pinch sugar
- 2 large garlic cloves, finely chopped or grated
- ½ tsp salt
- 5 turns black peppermill
- 4 small or 2 large red peppers
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- pinch cayenne pepper
- In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper.
- Carefully cut the top off each pepper and scoop out the seeds. You might have to slice off the bottom horizontally so it can stand upright.
- Fill the peppers with the lamb mixture and put the top of the pepper back on. Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil.
- Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown.
- Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper.