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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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
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
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.
Step 3
While the peppers are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat.
Step 4
Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Step 5
Dice the eggplant into small cubes, and add it to the skillet. Cook for 5-7 minutes, stirring occasionally, until the eggplant softens.
Step 6
Add the ground lamb to the skillet and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Once the peppers are done baking, drizzle with the prepared chili sauce (if desired) and garnish with freshly chopped parsley.
Step 12
Serve warm and enjoy!
Nutrition Facts
| Serving size | (161463.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 36627.1 |
| Total Fat 371.5g | 0% |
| Saturated Fat 81.9g | 0% |
| Polyunsaturated Fat 12.5g | |
| Cholesterol 480mg | 0% |
| Sodium 14334.0mg | 0% |
| Total Carbohydrate 7592.3g | 0% |
| Dietary Fiber 2386.3g | 0% |
| Total Sugars 5088.8g | |
| Protein 1853.4g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 19602.2mg | 0% |
| Iron 553.3mg | 0% |
| Potassium 462590.6mg | 0% |
Source of Calories