Moroccan Lamb Stuffed Peppers with Moroccan Medley Couscous
Moroccan Lamb Stuffed Peppers with Moroccan Medley Couscous Stuffed peppers are always a favourite for an easy and tasty dinner, and these are stuffed with a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Measuring spoon
- Stove
- Microwave
- Oven
- Baking sheet
- Plate
Ingredients
- olive/sunflower oil, for drizzling
- 450g lamb mince
- 2 cloves of garlic, minced
- 1 x Ainsley Tagine Flavour bomb
- 1 x 400g tin chopped tomatoes
- 3 tbsp fine breadcrumbs
- 8-10 mint leaves, chopped, plus extra to serve
- 1 tbsp chopped parsley, plus extra to serve
- 1-2 tbsp pine nuts, toasted (optional)
- 4 peppers, halved and deseeded
- 150g Greek yoghurt
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