Stuffed Peppers with Lamb, Orzo & Haloumi

Serves 6

Ingredients:

• 1 tbsp Canola Oil (15ml)
• 460g Frozen Lamb Mince
• 1 tsp Kosher Salt (5g), divided, plus more to taste
• 6 cloves Garlic (18g), minced
• 1 × Medium Yellow Onion (150g), diced
• 1 × 14.5oz can Diced Tomatoes (411g), including juice
• 250g Orzo
• 1¼ tsp Chilli Powder (3g)
• 1¼ tsp Ground Cumin (3g)
• ¾ tsp Ground Allspice (2g)
• 6 × Bell Peppers (900g), red, orange or yellow
• 1 tbsp Extra Virgin Olive Oil (15ml), plus extra for drizzling
• 1 cup Fresh Parsley (30g), roughly chopped
• 1 cup Fresh Dill (15g), roughly chopped
• 1 cup Fresh Mint Leaves (25g), roughly chopped
• 230g Halloumi Cheese, cut into 1.5cm cubes
• 2 tbsp Fresh Lemon Juice (30ml)

Method

1. Brown the lamb. Heat the canola oil in a large skillet over high heat. Once hot, add the lamb and season with ½ tsp (2.5g) salt. Cook undisturbed for 30 seconds, then break the lamb into small crumbles. Cook for 2–4 minutes, until nicely caramelised.
2. Cook the aromatics. Add the diced onion and another ¼ tsp (1.25g) salt. Cook for 3–5 minutes, stirring regularly, until softened and beginning to caramelise. Add the garlic and cook for a further 1–2 minutes, until fragrant.
3. Add the tomatoes. Add the diced tomatoes with their juice and the remaining ¼ tsp (1.25g) salt. Turn off the heat and scrape the browned bits from the bottom of the skillet using a wooden spoon.
4. Cook the orzo. Bring a large pot of salted water to a boil. Cook the orzo for 1 minute less than the package instructions. Before draining, reserve ⅓ cup (80ml) of the pasta water.
5. Combine the filling. Add the reserved pasta water to the lamb mixture. Drain the orzo and return it to the pot. Add the lamb and tomato mixture, chilli powder, cumin and allspice. Stir thoroughly to combine.
6. Prepare the peppers. Preheat the oven to 230°C. Cut the peppers in half lengthwise and remove the seeds and white pith. Arrange them cut-side up on a parchment-lined baking tray. Drizzle with olive oil and season each with a pinch of salt.
7. Roast the peppers. Roast for 25 minutes, until the peppers begin to soften.
8. Finish the filling. While the peppers roast, add the chopped parsley, dill and mint to the lamb and orzo mixture. Add the halloumi and lemon juice and stir well. Taste and adjust the seasoning if needed.
9. Stuff the peppers. Remove the peppers from the oven and evenly divide the lamb-orzo mixture between them. Drizzle each stuffed pepper with a little olive oil.
10. Bake again. Return the tray to the oven and cook for a further 15 minutes, or until the peppers are slightly charred and the halloumi is melted and golden.
11. Serve. Serve the stuffed peppers immediately while hot.

The Fishwives Kitchen Notes

• Use sweet peppers. Red, orange and yellow bell peppers work particularly well because they become sweeter as they roast.
• Brown the lamb well. Let the lamb caramelise before stirring to develop deeper flavour.
• Don't overcook the orzo. Cooking it for 1 minute less than the package instructions keeps it firm enough to finish cooking inside the peppers.
• Make ahead. The lamb and orzo filling can be prepared up to 3 days ahead and stored refrigerated before stuffing the peppers.
• Serving suggestion: Serve with a crisp green salad, warm flatbread or a dollop of Greek-style yoghurt.

Reference: Food52