Roasted Red Peppers with Lamb Eggplant and Chili Sauce
Experience the irresistible flavors of Mediterranean-inspired comfort with our Roasted Red Peppers with Lamb, Eggplant, and Chili Sauce. This vibrant dish combines smoky, oven-roasted red bell peppers stuffed with a savory mix of tender ground lamb, sautéed eggplant, and aromatic spices like cumin, paprika, and cinnamon. A touch of honey balances the rich filling, while a chili-infused sauce adds a bold kick for spice lovers. Perfect for a cozy dinner, this recipe is not only visually stunning but also incredibly flavorful, offering a satisfying blend of textures and bold spices. Pair with a fresh parsley garnish and serve warm for a meal that’s as delightful as it is wholesome. Ideal for fans of stuffed vegetables and bold Mediterranean flavors, this dish is sure to impress your taste buds and dinner guests alike!
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Recipe Information
Ingredients
- 4 pieces Red bell peppers
- 500 grams Ground lamb
- 1 medium (about 250 grams) Eggplant
- 4 tablespoons Olive oil
- 1 small (finely chopped) Onion
- 3 pieces (minced) Garlic cloves
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Chili flakes
- 2 tablespoons Tomato paste
- 400 grams (1 can) Chopped tomatoes
- 1 teaspoon Honey
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Cut the tops off the red bell peppers and remove the seeds and membranes. Lightly coat the peppers with 1 tablespoon of olive oil, then place them standing upright in a baking dish. Roast in the preheated oven for 15 minutes.
While the peppers are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Dice the eggplant into small cubes, and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until the eggplant softens.
Add the ground lamb to the skillet and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned.
Stir in the cumin powder, paprika, ground cinnamon, chili flakes, and tomato paste. Cook for another 2 minutes to allow the spices to release their aroma.
Pour in the chopped tomatoes and add the honey. Simmer the mixture on low heat for 10 minutes, stirring occasionally, until thickened. Season with salt and black pepper to taste.
Remove the peppers from the oven and carefully fill each one with the lamb and eggplant mixture. Return the stuffed peppers to the oven and bake for an additional 20 minutes.
Meanwhile, make the chili sauce (optional): Combine 2 tablespoons of olive oil, 1 teaspoon of chili flakes, and a pinch of paprika in a small saucepan over low heat. Heat for 2 minutes, then remove from heat.
Once the peppers are done baking, drizzle with the prepared chili sauce (if desired) and garnish with freshly chopped parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
7745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 1573.1 g | 572% | |
| Dietary Fiber | 484.0 g | 1729% | |
| Total Sugars | 1048.7 g | ||
| Protein | 403.4 g | 807% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4074 mg | 313% | |
| Iron | 121.0 mg | 672% | |
| Potassium | 95718 mg | 2037% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
