I like green peppers in my salads but cooked soft limp green peppers somehow don’t do much for my palate.Last few days,I have been thinking of my moms stuffed peppers.She would stuff them with spicy potato mix and cook them on a lightly oiled skillet until softer and bruised on all sides.We really enjoyed them but I wanted to make these in an easier & healthier roasted version. Meal times in our house go easier with my boys if there’s some meat included in the recipes.
I had bought some ground lamb and wanted to use it. In my olden days I had tried making my version of shepherd’s pie. So thats what I did, put it all together in my GF version of shepherd’s pie.
Preheat oven to 375.
Boil potatoes, peel and mash them.
Peel and chop onions.
Heat a wide sauté pan with 2 tbsp oil, add 2 chopped onions.
Add salt to speed up the browning of onions, once slightly brown ( about 5 minutes), add tomato paste, worcestershire sauce, 1 tsp turmeric and crushed red chili powder/ chopped green chilies (to taste).
Optional: Add some sriracha chili sauce for heat if you don't have any hot green chilies or red chili powder available.
Add ground meat into this onion tomato mix on high heat, until browned completely. Once well mixed, turn the stove down, cover the pan and let it cook on low heat until well done ( oil should be showing on the sides ).
Sprinkle chopped cilantro on meat once you turn it off.
Lamb is ready to be stuffed.
In a different saute pan, add 1tsp cumin to 2 Tbsp of heated oil.
Add mashed potatoes (boiled earlier),turmeric, mango powder, red chili pepper powder and sea salt to taste. Mix it well on medium heat until well blended. Turn the stove off.
Slice the tops off green peppers cleanly , stuff it first with a layer of ground meat, then some potato. Some cheddar cheese on top of the potato layer is optional. Put the tops back on to cover the peppers or not, bake it in the preheated oven for 20 minutes, Serve with a side of rice or salad.