Roast peppers stuffed with spiced lamb recipe
 This is a simple spiced lamb mix, quickly put together and cooked stuffed in whole peppers in well under an hour. 350g/12oz lamb mince½ tsp paprika ½ tsp chilli flakes1 tsp cumin seeds, toasted and ground1 tsp ground cinnamon2 tomatoes, skinned, roughly chopped1½ tbsp tomato paste 1 small onion, roughly chopped30g/1oz pine nuts, toastedhandful flatleaf parsley, choppedpinch sugar2 large garlic cloves, finely chopped or grated½ tsp salt5 turns black peppermill4 small or 2 large red peppers1 tbsp white wine vinegar 3 tbsp olive oil 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 pinch cayenne pepper Method 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. 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. 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. 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. 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. 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. Preheat the oven to 200C/180C Fan/Gas 6. Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown. 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. Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper.