Ingredients

• 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

Directions

• 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.